Braised meat is a typical dish of the Piedmontese tradition. The beef cuts are carefully selected to ensure the right balance between the lean and the fat part, a fundamental aspect for the success of this dish.
The secret to a connoisseur braised meat is cooking: the braised meat must be soft on the inside and well cooked on the outside. It is precisely the quality of the selected cuts that allows the meat not to harden, even with prolonged cooking, and with a result that it melts in your mouth.
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.
Braised beef - Piedmontese
by Serra house€21,00
Roasted or braised
Piedmontese breed of cattle
750 g
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