Our meats

Meat in the Mediterranean Diet

The Mediterranean diet is a heritage of taste, well-being and variety recognized by UNESCO and supported by doctors and nutritionists for its health value.

The nutritional model proposed to us is based on the identification of a pyramidal hierarchy of foods that it is essential to take in the correct amounts to embrace a healthy lifestyle.
At the base of the pyramid are cereals, fruits and vegetables, followed by legumes, extra virgin olive oil for seasoning, and animal products such as milk, cheese, eggs, fish and meat.

Variety is an essential feature of any balanced diet, which must provide the right amount of each nutrient. Red meat therefore also finds a place in the Mediterranean diet, playing an important role in providing us with noble proteins, minerals such as iron and vitamins such as the indispensable B12.

Its position at the top of the food pyramid suggests consuming it twice a week, favouring the purchase of high-quality controlled meats, that are minimally processed and genuine, which allow a reduction in cooking temperatures.

Thanks to the superior quality of the meat identified with the umbrella brand of the Consorzio Sigillo Italiano, each cut is a piece of quality that offers a wide choice of products to delight even the most demanding palates.

The organoleptic characteristics

The meat of Veal and Scottona has a bright red colour, intense flavour, tenderness and juiciness combined with nutritional characteristics of great value. Lean and digestible, it does not require elaborate preparations, since grilling or barbecuing with a drizzle of extra virgin olive oil and a pinch of salt is enough to enhance its natural taste.

To make it even more succulent and delicious, you can also opt for dry-ageing, which gives the meat additional aroma and softness.

The meat of Fassone di Razza Piemontese, on the other hand, is characterised by a particularly reduced connective texture of the muscle tissue, a peculiarity that makes it incredibly tender. The low percentage of fat, moreover,

Sapid, light and versatile in the kitchen, the meat of Fassone di Razza Piemontese is suitable for consumption in multiple recipes, but it is best enjoyed raw: finely chopped always ensures a unique sensory experience.

Nutritional Properties

Thanks to its high haemoglobin and myoglobin content, beef is one of the red meats. Although there is some variability in nutritional values depending on the cut chosen, in general this type of meat is characterised by a considerable content of noble proteins of high biological value, i.e. essential amino acids that the human body would not otherwise be able to synthesise.

The contribution of vitamins and minerals, allies of good metabolic functioning, is also significant. These include excellent levels of vitamin B3, called niacin, vitamin B12, cobalamin, and also potassium, phosphorus, sodium, magnesium, calcium, zinc and iron.

The caloric and lipid contributions are modest, with a substantial equivalence of saturated and monounsaturated fats compared to a clear minority of polyunsaturated fats.