Razza Piemontese d'Alpeggio Fiorentina
Razza Piemontese d'Alpeggio Fiorentina
Razza Piemontese d'Alpeggio Fiorentina

Razza Piemontese d'Alpeggio Fiorentina


Razza Piemontese d'Alpeggio Fiorentina is one of the tastiest cuts for grilling, thanks to the extreme softness and full-bodied flavor of the meat.

These particular Razza Piemontese Alpeggio cattles pasture in North-Italian Alps, in the middle of wild and free nature on altitude of 1500-2700m. Piemontese cows get their full nutrition exclusively from fresh grass, 400 different types of alpine flowers and herbs, and pure spring water - all being as ’a natural pharmacy’ for the animals.
Before first snow at the mountain peaks, cows return to lower altitudes (max 1500m) by walking up to 20 km along mountain paths. In December, cows celebrate the short winter season with pure alpine hay. Due to the strong respect for nature and animal welfare, antibiotics, hormones, GMO and any additional silage are never used.


Razza Piemontese Alpeggio meat is extremely rare with limited availability. The meat is excellent: soft with tender flavour that speaks for pure and natural Alpine pasture life. It has low fat and cholesterol level. The genetic nature of the breed doesn’t produce heavy levels of marbling or surface fat. The meat doesn’t consist of the typical ‘stringy’ fibers. The reduced amount of connective tissue and intramuscular fat provides consistently lean and tender beef product.


Razza piemontese meat is an excellent source of high quality protein and also has a naturally low lipid and sodium content. It is rich in iron, zinc, selenium, potassium and B vitamins. Thanks to 100% natural feed, Razza Piemontese Alpeggio is unique of being rich in Omega-3. Omega-3 and Omega-6 are perfectly balanced in ratio 1:1.


Recipe for heavenly delicious Fiorentina? All you need is a bit fresh herbs, some cracked black pepper, sea salt, extra virgin olive oil Taggiasca DOP  and a wood fire. 


All fresh meats are packed into vacuum package. The meat preserves in vacuum package for 3 weeks or longer in case you prefer aged meat.