Piedmontese meat for Brutto e Buono boiled meat (brut and bun). Ideal for preparing a very tender boiled meat, as per tradition. The Brutto e Buono is a cut of the front part of the bovine typical of the Piedmontese butchery, which acquires an exceptional softness during cooking!
To savor the boiled meat in all its goodness, we recommend enjoying it hot, sprinkled with cooking broth, combined with your favorite typical sauces.
All Casa Serra cuts of meat come exclusively from their non-intensive pasture farming, which enhances the taste, tenderness and nutritional properties of the meat, rich in Omega 3, fat-soluble vitamins and unsaturated fats. This type of breeding also reduces the risk of animals getting sick and needing medicines, especially antibiotics. Cattle graze in the open air in vast spaces, completing a feeding grass fed with natural supplements.
The Piedmontese breed was born from the cross between the Pakistani zebu, which arrived about 30,000 years ago in today's Piedmont, and the pre-existing cattle breed. It is widespread in almost the entire region, but mainly in the Asti area, and is characterized by a muscular hypertrophy of the thigh called fassone. Its meat is tender and lean.
Ugly and Good for boiled meat - Piedmontese
by Serra house€18,50
Typical cut of the Piedmontese butchery for boiled meat
Piedmontese breed of cattle
750 g
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