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How many days is this Fiorentina aged before packing?Also how long is it for costata, fillet? Cheers, Mladen

User: Mladen Tabak
Category/Topic Fiorentina di Fassona - Macelleria Mastra Alebardi
The Piedmontese fassona, does not need long maturation, because it is a tender and fat-free meat, in fact it is the most suitable for making Tartare.
We put it in the vacuum at the time of shipping, so it should be consumed within a week (it can be frozen even if it's in pieces)
User O.I.P. ( www.onlyitalianproducts.it )




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