The beef of Piedmontese breed is among the most appreciated, not only in Italy. And now a new frankfurter arrives
Not everyone knows that the famous Fassone di Razza Piemontese is among the leanest and most digestible meats, even surpassing some types of fish such as hake, white meats such as chicken or rabbit. Low in fat and with a high percentage of protein, it is indicated in a diet that aims to prevent the onset of cardiovascular diseases or in low-calorie diets.
Coalvi (the Piedmontese Cattle Breed Protection Consortium) has recently put on the market a unique product line, the line Red gold, cured meat products made with certified Fassone meat from the Piedmontese breed: Bresaola, Carpaccio di Bresaola, Smoked Beef, Girello Cotto, Grancotto Bovino, Sausage from Fassone and the first 100% sausage from the Bovine Piemontese breed certified by the Consortium.
The Würstel is made with the cuts that are usually used to prepare the boiled meat (the belly) and has seen the Coalvi Consortium engaged in 6 years of in-depth research, analysis and testing, before reaching the final result that is now on the market and which can satisfy the demand of all those consumers who cannot eat pork.
Piemontese is the most important autochthonous Italian beef breed. Historically known by the name of "Fassone" (from the Piedmontese "fasòn", which means "well-made"), it is known and appreciated all over the world: in fact, it has exceptional organoleptic properties that allow it to appear tender but, at the same time, very lean, due to the fine structure of the muscle fibers that compose it.
Born in the province of Cuneo in 1984, the Coalvi has the aim of promoting and valorising the fine Piedmontese Fassone meat, controlling it at every stage of its production chain: from farmers to consumers, passing through all operators in the sector (butchers, restaurants, distributors).
For those wishing to taste Coalvi products in Turin you can find them at the Fassoneria, a catering project, born in 2013, which aims to promote the Piedmontese Cattle Breed, the Fassona. Burgers dominate the menu, but it is also possible to taste first courses, the famous Plin or Agnolotti, stuffed with Fassona, and other cuts of 100% Piedmontese meat.
Curiosity
If you are in the province of Cuneo, to be exact in Carrù, we recommend you to visit the House Museum of the Piedmontese Cattle Breed. The first museum dedicated to a bovine breed made in Italy and one of the few existing in the world, second in Europe, after the French one, the Maison du Charolais de Charolle, which is located in the Burgundian region, department of Saone and Loire.
The Casa Museo di Carrù is open every second and fourth Sunday of the month (with reservations required) two guided visits for every Sunday with tasting.
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