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ALEBARDI

Presentazione Alebardi

Prodotti collegati a Alebardi


Fiorentina Italian beef - Fassona meat from the Piedmont region - Macelleria Mastra Alebardi

Fiorentina Italian beef - Fassona meat from the Piedmont region - Macelleria Mastra Alebardi

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Fiorentina di Fassona - 1,2 - 1,3 Kg.
43.26 €
Fiorentina di Fassona - 1,3 - 1,4 Kg.
48.44 €
Fiorentina di Fassona - 1,4 - 1,5 Kg.
51.96 €
Fiorentina di Fassona - 1,5 - 1,6 Kg.
55.37 €
Fiorentina di Fassona - 1,6 - 1,7 Kg.
58.37 €
Fiorentina di Fassona - 1,7 - 1,8 Kg.
61.48 €

Costata (Entrecôte) made from Fassona beef from Piedmont - Macelleria Mastra Alebardi

Costata (Entrecôte) made from Fassona beef from Piedmont - Macelleria Mastra Alebardi

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Costata Di Fassona Piemontese - 1 Kg.
24.68 €

Fassona beef fillet from Piedmont - Macelleria Mastra Alebardi

Fassona beef fillet from Piedmont - Macelleria Mastra Alebardi

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Filetto di Fassona 1 kg
47.09 €
Filetto di Fassona a metà circa 3 kg. circa
132.48 €
Filetto di Fassona a metà circa 6 kg. circa
271.17 €

Bistecca (beefsteak) from Fassona beef from Piedmont - Macelleria Mastra Alebardi

Bistecca (beefsteak) from Fassona beef from Piedmont - Macelleria Mastra Alebardi

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Bistecche Di Fassona Piemontese - 4 Kg.
101.43 €

Tagliata di manzo Di Fassona Piemontese - Macelleria Mastra Alebardi

Tagliata di manzo Di Fassona Piemontese - Macelleria Mastra Alebardi

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Tagliata di manzo Di Fassona Piemontese - 1 Kg.
22.36 €

Cappello del prete (shoulder) from Fassona beef from Piedmont - Macelleria Mastra Alebardi

Cappello del prete (shoulder) from Fassona beef from Piedmont - Macelleria Mastra Alebardi

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Cappello del prete Di Fassona Piemontese - 2 Kg.
31.26 €

Cotechino - Macelleria Mastra Alebardi

Cotechino - Macelleria Mastra Alebardi

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Cotechino - 0,9/1,0 Kg.
12.42 €

Fassona beef Rumpsteak (scamone) from Piedmont - Macelleria Mastra Alebardi

Fassona beef Rumpsteak (scamone) from Piedmont - Macelleria Mastra Alebardi

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Scamone Di Fassona Piemontese - 2.5 Kg.
67.28 €

Fassona Piemontese Tartare cut by knife - Macelleria Mastra Alebardi

Fassona Piemontese Tartare cut by knife - Macelleria Mastra Alebardi

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Tartar battuta a coltello Di Fassona Piemontese - 250 gr.
5.69 €

Magatello (round) from Fassona beef from Piedmont - Macelleria Mastra Alebardi

Magatello (round) from Fassona beef from Piedmont - Macelleria Mastra Alebardi

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Magatello Di Fassona Piemontese - 1,5 Kg.
38.09 €

Mezza Fassona Piemontese - Macelleria Mastra Alebardi

Mezza Fassona Piemontese - Macelleria Mastra Alebardi

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Mezza Fassona Piemontese - 220 Kg.
2929.05 €

Minced Fassona beef from Piedmont - Macelleria Mastra Alebardi

Minced Fassona beef from Piedmont - Macelleria Mastra Alebardi

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Macinato Di Fassona Piemontese - 1 Kg.
20.18 €

Roastbeef (short loin) from the Fassona beef from Piedmont - Macelleria Mastra Alebardi

Roastbeef (short loin) from the Fassona beef from Piedmont - Macelleria Mastra Alebardi

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Roastbeef Di Fassona Piemontese - 1 Kg.
33.95 €

Salamelle mista Maiale e Manzo - Macelleria Mastra Alebardi

Salamelle mista Maiale e Manzo - Macelleria Mastra Alebardi

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Salamelle mista Maiale e Manzo -100/120 gr.
1.86 €

Bresaola made from Piedmontese beef of Fassona breed - Macelleria Mastra Alebardi

Bresaola made from Piedmontese beef of Fassona breed - Macelleria Mastra Alebardi

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Bresaola Di Fassona Piemontese - Affettata 200 gr.
14.39 €
1/2 Bresaola Di Fassona Piemontese - 1,5 Kg.
51.49 €

Coppa nostrana - Macelleria Mastra Alebardi

Coppa nostrana - Macelleria Mastra Alebardi

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Coppa nostrana - 0,9/1,0 Kg.
21.63 €
Coppa nostrana - 1,8/2,0 Kg.
42.95 €

Salame tipo Montisola - Macelleria Mastra Alebardi

Salame tipo Montisola - Macelleria Mastra Alebardi

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Salame tipo Montisola - 300/400 gr.
10.14 €
Salame tipo Montisola - 400/500 gr.
12.65 €
Salame tipo Montisola - 500/600 Gr.
14.85 €
Salame tipo Montisola - 600/700 Gr.
18.84 €
Salame tipo Montisola - 700/800 Gr.
20.29 €
Salame tipo Montisola - 800/900 Gr.
21.94 €
Salame tipo Montisola - 900/1000 Gr.
23.96 €

Pancetta nostrana ubriaca - Macelleria Mastra Alebardi

Pancetta nostrana ubriaca - Macelleria Mastra Alebardi

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Pancetta nostrana ubriaca - 600/700 Gr.
11.59 €
Pancetta nostrana ubriaca - 700/800 Gr.
12.83 €
Pancetta nostrana ubriaca - 800/900 Gr.
14.39 €
Pancetta nostrana ubriaca - 900/1000 Gr.
15.89 €

Salame nostrano - Macelleria Mastra Alebardi

Salame nostrano - Macelleria Mastra Alebardi

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Salame nostrano - 400/500 Gr.
11.07 €
Salame nostrano - 500/600 Gr.
12.37 €
Salame nostrano - 600/700 Gr.
14.90 €
Salame nostrano - 700/800 Gr.
16.46 €

Post inerenti Alebardi

We wish to congratulate with our main commercial partner concerning the Italian meat, Fassona Piemontese in particular, Macelleria Mastra Alebardi which has recently obtained the guarantee certification by braciamiancora, a well know organization that dedicates itself to the discovery of high quality meat from the producers, to the butcher shops who sells them to the restaurants who have them in their menu. A well deserved reward that confirms the great job carried on by the Alebardi family and the excellent quality of the proposed meat.
Fotografia caricata da OIP
If you are already thinking about the Easter bbq, then you’re in the right place. Indeed among the best pieces of a respectable bbq the t-bone steak (Fiorentina) can’t be lacking, a fine and tasty cut, lover of high flame cooking where it gives its best. The Macelleria Mastra Alebardi, expert in meat if there’s one, offers a first choice own production Fiorentina di Fassona Piemontese - Macelleria Mastra Alebardi t-bone, bred and butchered by Alebardi itself guaranteeing the high quality of the final result. The Fassona is endowed with a particularly lean meat, which is tender and rich in taste at the same time.
Fotografia caricata da OIP
During the last years red meat has been in the center of many debates, in some cases, we feel free to say, excessively stigmatized. Indeed as it is for every food it is enough to consume the right amount of it, focusing on the choice of high quality red meat, but how? A first step is selecting Made in Italy products, it’s not about patriotism, but simply because the base controls established by the Italian disciplinary are among the most strict of the world. Secondly it would be ideal know the origin, alimentation and treatments received by the animal. The last one is a service that Macelleria Mastra Alebardi has started to offer, giving the total traceability of the Fassona Piemontese meat, bred and butchered directly from the Macelleria Mastra Alebardi itself, From the classic Costata (Entrecôte) made from Fassona beef from Piedmont - Macelleria Mastra Alebardi, fiorentina and many other cuts for a tasty, healthy and controlled red meat.
Fotografia caricata da OIP
Raw meat can be so delicious and refreshing, but it is always necessary to choose very carefully the best quality raw material in order to avoid health risks. The Fassona Piemontese Tartare cut by knife - Macelleria Mastra Alebardi is 100% made up of selected Fassona Piemontese meats coming from animals bred directly by Macelleria Mastra Alebardi in the countryside, with non-intensive methods and feeding the animals only with natural products. So the result is a completely healthy and safe tartare cut by hand, endowed with a delicate taste and with a exceptionally low content of fats, as it is the characteristic of the Fassona Piemontese meat.
Fotografia caricata da OIP
Bresaola is the ideal cold cut for the summer season, thanks to its lightness and freshness. The direct breeding of fassona piemontese, the accurate selection of the meats and the constant control make the Bresaola made from Piedmontese beef of Fassona breed - Macelleria Mastra Alebardi guarantees a first level quality with only the 1% of fat content, as the fassona Piemontese is a cow race with a natural low content of fats. The taste is delicate, lightly spicy but not invasive, perfect in a plate with some arugula and Grana Padano DOP and arugula. Recommended wine pairing: Valtènesi Chiaretto D.O.P. “Preaféte” BIO organic - Podere dei Folli
Fotografia caricata da OIP
The bbq season is open yet, so what’s better than a delicious barbecue with your family and friends during the week end? OIP offers a selection of rigorously certified Italian meats, genuine and tasty, which will give your bbq a superior quality. Starting from the Norcia sausages (typical salsiccia) to the precious Fassona Piemontese meat, coming from cows bred and butchered by Macelleria Mastra Alebardi in the Province of Brescia. Among the fittest cuts for the cooking on the embers you can find the Fiorentina di Fassona Piemontese - Macelleria Mastra Alebardi, the Costata di Fassona Piemontese - Macelleria Mastra Alebardi and the tagliata di Manzo di Fassona Piemontese - Macelleria Mastra Alebardi.
Fotografia caricata da OIP
Yesterday evening , in occasion of a Costata (Entrecôte) made from Fassona beef from Piedmont - Macelleria Mastra Alebardi grilled dinner with some friends, we've tried Amor Costante IGT TOSCANA - Gianni Brunelli - Le Chiuse di Sotto. A wine that has amazed and satisfied every dining companion's palate, an IGT certified Tuscan wine that has absolutely to envy compared to the most prestigious wine of that region. At the sight the limpid ruby red stands out immediately, the aromas are mainly of wild berries, at the palate it is soft, endowed with strong tannins and persistence exalting an important structure that confers the wine a strong and decise character. Grapes varieties: San Gives 80%, Merlot 20%. Alcohol: 14% vol Ideal food pairing: grilled red meat.
Fotografia caricata da OIP
Italy has so many various and different typical specialties that some of may be unknown by most of people. Today we're giving you an ancient recipe from the city of Brescia (Northern Central Italy): The "Manzo all'olio di Rovato". Ingredients: Cappello del prete (shoulder) from Fassona beef from Piedmont - Macelleria Mastra Alebardi, Extra Virgin Olive Oil Garda Bresciano PDO Organic - Podere dei Folli, white wine, Extra anchovy fillets in oil Extra virgin olive oil - Mare Puro, Red garlic from Nubia, Grana Padano DOP, grated bread, parsley. First of all make some holes in the meat putting in them some anchovies and some garlic. Then put the meat in an high and strict pan, pour half white wine and half evo oil until it is almost all covered, so make it cook for 3 hours at very low flame putting the lid on. When it will be ready cut it into slices, take the excess oil and wine out of the pan, add grated grana padano, grated cheese and parsley to make a siding sauce to serve with the meat. Finally put some meat slices on a dish with the sauce on the top of them.
Fotografia caricata da OIP
Every country has its own traditional Sunday lunch. Italy has a so much various and different culinary histories and origin, today we're giving you the Sicily traditional Sunday lunch recipe: Anellini alla 'Ncasciata, a dish whose origin dates back to the Arabian reign in Sicily during the IX century. Ingredients: Anellini - Pastificio Campo, Tomato purré - Masseria Dauna, Minced Fassona beef from Piedmont - Macelleria Mastra Alebardi, aubergines, Parmigiano Reggiano DOP, Red garlic from Nubia, Red onion Tropea / Montoro Onions (second season), Organic extra virgin olive oil - Adamo, Raw Sea Salt Picked by Shoulder - Cuordisale - Salinagrande, black pepper. First cook the anellini in salted boiling water for 3 minutes less than how is written on the box. Then make brownish a clove of garlic and some minced onion with some Evo oil, so add the tomato sauce and make it cook for 2\3 minutes. Make some meatballs with the minced meat adding salt, pepper, parsley and fry them. Cut the aubergines in wedges and fry them too. Put all the ingredients together in a baking tray amalgamating them and add on the top grated parmesan and grated bread to obtain a great gratinèed crust. Finally put in the oven at 180 degree for 30 minutes and serve them hot.
Fotografia caricata da OIP
Do you wanna give a further gear to you barbeque? Fiorentina di Fassona - Macelleria Mastra Alebardi is the right choice. 100% Italian meat born in Piedmont, breed and butchered in the Macelleria Mastra Alebardi breeding in Manerbio (Brescia). Its tender, thin and low fat content meats have great organoleptic properties (as it contains good unsaturated fats omega 3 and omega 6) and a very low cholesterol level. The size of the Fiorentine are outstanding and range from 1.4 up to 2.6 KG KG Fiorentina is cut fresh at the time of 'order, is placed under vacuum at the time of shipment, it is shipped in special packaging with dry ice, ensuring freshness and integrity. Absolutely to be cooked on the grill with fire and embers at high flame 6 minutes per each side and 6 minute on the bone.
Fotografia caricata da OIP

News riguardanti Alebardi



For more than two centuries, Alebardi butcher shop has been carrying on the art of knife since 1802.
The Alebardi family praise the title of the most ancient butcher shop of the whole Lombardy, maintaining the specialization of the butchery. Butcher shop Alebardi selects its own Piedmontese Fassona cows (only females), breeding them through natural non-intensive methods, in the countries of Brescia. Growing them with family passed down recipes, allows to obtain succulent and genuine meats, with a very low quantity of fats. The butchering is made in the own butcher shop. Apart from the meats, the butcher shop propose a selection of the local traditional products, derived directly from Italian porks butchered by the Alebardi.

- 18/04/2018 -



Piemontese Fassona Bresaola by Macelleria Mastra Alebardi
Macelleria Mastra Alebardi produces its own Bresaola exclusively with Piedmontese Fassona beef selected and bred directly by them. The characteristics of the raw materials first are discovered in the taste and colour, the processing of meat is executed with the highest care respecting the traditional techniques, exalting the quality of a meat poor in fats but rich in iron. The slice has a red intense colour, the diameter is a bit longer than the classic bresaola because we're talking about quite big animals, which is the Piedmontese Fassona bred in Italy. The characteristic taste of meat is predominant with a light spiced aroma, creating a unique taste. With this cold cut you can prepare outstanding recipes, from starters to first dishes and main courses, without forgetting quick treats. The Bresaola carpaccio (raw meat sliced thinly) with arugula is a easy, light an quick to prepare main course.

- 16/05/2017 -



Piedmontese Fassina Bresaola by Macelleria Mastra Alebardi, this product is not packaged but it is cut at the moment of the purchase
The slice is red intense colored, the diameter is a bit bigger than the classic Bresaola, because it is taken from bigger animals which is the characteristic of the rump of the Piedmontese Fassona. The Macelleria Mastra Alebardi realizes its Bresaola exclusively with Piedmontese Fassona race cows directly bred by them. The characteristics of the raw material can be easily recognized in the taste and colour of the meat which is elaborated with extreme cure respecting the traditional techniques, the quality of a meat poor of fats and rich of iron. Its taste is sweet, the flavor of the meat really stands out, the spices are light and not intrusive.

- 15/04/2016 -



Macelleria Mastra Alebardi Butcher Shop
The Butcher Shop Mastra Alebardi offers a selection of the best and most representative products of the Regional food tradition of the Franciacorta lands, producing only with pigs exclusively breed in Italy and butchered by Alebardi Butchery. The pigs destined to the production of cold cuts are singularly worked in order not to alterate the nourishment of the meets. Local Drunk Bacon(Pancetta): It is an ancient recipe by Grandfather Zaccaria, we use only the thin part of the Pancetta (Bacon). The making is without bacon rind. It is put under infusion for 40 days with white wine, salt, pepper, cloves, juniper berries and Nubia garlic than it is wringed out and put into bowel and ages for 120 days. Montisola type Salami: The Montisola type Salami is produced only with pigs exclusively breed in Italy and butchered by Alebardi Butchery. The pigs destined to the production of cold cuts are singularly worked in order not to alterate the nourishment of the meets. The meet, hand cut with knife is stuffed in the natural bowel. Local Salami: Produced only with pigs exclusively breed in Italy and butchered by Alebardi Butchery. The pigs destined to the production of cold cuts are singularly worked in order not to alterate the nourishment of the meets. Still nowadays, following the original recipe by Grandfather Giuseppe Alebardi, during the production of the Salami, the meet is mirror cleaned to remove every nervous fiber, than it is seasoned with red wine and kneaded with Nubia Red Garlic, salt,pepper and our species. This making let us obtain a compact, thin and easily digestible Salami with a balanced and fine taste. Aging time: 50 days Local Coppa (air cured pork meat) Produced only with pigs exclusively breed in Italy and butchered by Alebardi Butchery. The pigs destined to the production of cold cuts are singularly worked in order not to alterate the nourishment of the meets.

- 19/02/2016 -



Cotechino al Cucchiaio - Macelleria Mastra Alebardi
The Cotechino al Cucchiaio of the master butcher shop Alebardi is a traditional but innovative product. It is basically a classic Cotechino, but it is extremely soft thanks to the particular lavoration of the pork rind, thanks to this fact the product acquires a very pronounced cremosity that makes it particularly pleasant. It is adviced to serve the product using a spoon and side it with lentils, purée, or a classic cornmeal mush.

- 04/12/2015 -



Salumificio Mastra Alebardi
Our Salami (Salame Nostrano) is made exclusively from pork reared by in Italy and slaughtered by the butchery Alebardi. The pork, which is intended for the sausage preparation is processed in a way that the pH of the meat remains unchanged. Even today, the old recipe of Grandfather Giuseppe Alebardi is still applied to the salami production. All nerves and tendons are removed from the meat and it is flavored with red wine. Then the meat is minced with a meat grinder and mixed with red garlic of Nubia, salt, pepper and spices. This processing enables the production of a salami of a compact structure that is lean and easily digestible, even and delicate. The maturing process lasts for 50 days. Ingredients: pork, salt, pepper, garlic from Nubia, Red Wine, salpeter, ascorbic acid.

- 01/09/2015 -



Bresaola made from Piedmontese beef of Fassona breed - Macelleria Alebardi
The Macelleria Mastra Alebardi produces their bresaola solely from the meat from Piedmontese beef of Fassona breed. The cattle are reared by the butchery itself.

- 16/07/2015 -



Butcher Mastra Alebardi since 1802
For more than 200 years, namely since 1802, the butcher Mastra Alebardi operates "the art of the knife". The Alebardi family can boast the title of the oldest butcher's shop of Lombardy. The butcher Alebardi chooses only the best cattle of the Piedmontese cattle breed Fassone (females only) and breeds them using traditional methods in the countryside of Brescia and not in intensive farming.

- 08/07/2015 -

Domande su Alebardi

OIP S.R.L.
The largest boutique for ITALIAN quality food at a fair price.

WAREHOUSE:
Via Nicolò Copernico 5/7
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