Ferioli Beef Extract at a glance
Ferioli Beef Extract is a concentrated paste of 100% beef raised in Italy, in a 40 g jar (carton of 10). Gluten-free and with no added fat, it dissolves into an instant, full-flavoured broth or lifts sauces, ragu and risotti with a spoonful. At 57 g of protein per 100 g and a deep, roasted-meat character, it is a professional shortcut to the taste of a long-simmered bouillon.
What is beef extract?
Beef extract is the concentrated, water-soluble part of beef, reduced to a dark, savoury paste. Unlike a stock cube it contains no added fat and little besides meat, so it delivers a cleaner, more authentic beef flavour with a high protein content. A small amount carries a great deal of umami, which is why it is dosed by the teaspoon rather than the cube.
Ferioli, an Italian classic since 1952
The Ferioli brand was created in 1952 in Emilia, the land of tortellini and bollito, to give restaurateurs a reliable base for traditional recipes. Its meat extract has kept the same approach for decades: 100% beef from animals raised in Italy, no gluten and no chemical additives. Today the product is manufactured by Cleca S.p.A. in San Martino dall'Argine (Mantua) and distributed in Switzerland through LAPA.
How to use it
For a broth, dissolve one teaspoon of extract in one litre of boiling water and adjust to taste. To season a dish, add a knife-tip during or at the end of cooking: it deepens ragu, braises, roasts, risotti and sauces and builds quick fonds without simmering bones for hours. Because it is concentrated and already savoury, start with a small dose and taste before adding salt.
Specifications and storage
The 40 g jar is sold in cartons of 10. Store in a cool, dry place at ambient temperature; after opening keep the jar tightly closed. As a concentrated paste it is shelf-stable and far more space-efficient than ready broths. Average nutritional values per 100 g: 248 kcal, 0 g fat, 4.9 g carbohydrate, 57 g protein, 4 g salt.
Common mistakes to avoid
Do not treat it like a stock cube: the extract is purer concentrated meat, so use less and add salt only after tasting. Avoid over-dosing, which can make a dish bitter or oversalted, and remember it is the Ferioli brand, not the supplier code, that identifies the product. Dissolve it fully in hot liquid before judging the seasoning.
Who it is for and LAPA delivery
Ferioli beef extract suits trattorie, canteens, caterers and any kitchen that wants consistent meat flavour without preparing stock from scratch. LAPA delivers it across Switzerland six days a week with no minimum order; from Zurich and Lugano to Bern, Basel and Geneva orders arrive the next day, with partner carriers such as Swiss Post and Planzer serving areas outside the LAPA fleet routes.
