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Piemontese fassona tail
The bovine tail, in this case of Fassona Piemontese, is the basis of various soups and stews of Italian and European cuisine. During its preparation, usually the vertebrae of which it is composed are separated and subjected to very high temperatures in order to obtain the right level of caramelization (Maillard reaction). Afterwards, the pieces of meat are cooked for a long time or subjected to braising until the connective tissue becomes gelatinous and the meat is tender and easy to cut.
Approximate weight of the package 2 kg.
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- Packaging
- Around 2 kg
- Ingredients
- Piemontese fassona meat
- Shelf-life
- Expiry min. 7 days
- Animale
- Piemontese female beef
- Metodo di conservazione
- Prodotto sottovuoto, conservare in frigorifero da 0° a + 4°
Nutritional values
Portion 100 g
Per portion% AR *
Energy498 kJ6%
119 kcal
Grassi2,62g4%
Saturated Fat0,898g4%
Monounsaturated Fat1,105g
Polyunsaturated Fat 0.113g
Carboidrati0g0%
Zuccheri0g0%
Fibra0g
Proteine22,31g45%
Sale0,16g3%
Colesterolo36mg
Potassio364mg18%
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The bovine tail, in this case of Fassona Piemontese, is the basis of various soups and stews of Italian and European cuisine. During its preparation, usually the vertebrae of which it is composed are separated and subjected to very high temperatures in order to obtain the right level of caramelization (Maillard reaction). Afterwards, the pieces of meat are cooked for a long time or subjected to braising until the connective tissue becomes gelatinous and the meat is tender and easy to cut.
Approximate weight of the package 2 kg.