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Salumificio Sosio Valtellina
Sold and shipped by Spaghetti & Mandolino
Price including VAT
Valtellina PGI Bresaola is one of the finest cured meats in Italian charcuterie, and the Punta d'Anca is the most prized part of the beef from which this extraordinary cured meat is made. Tender, fresh, fragrant and delicious, it is absolutely the leanest. Its main ingredient is the climate of the area where it is produced: fresh, clear mountain air descending from the heart of the Alps, truly impossible to replicate. This cured meat has a history dating back to the 19th century and may have been produced even earlier. It is a lean product made from topside with the adductor muscle removed. It is then placed in containers with salt, pepper, flavourings and wine. After drying at room temperature, it is aged for 4 months under ideal humidity and temperature conditions in the company's own cellars. Characteristics: boneless meat obtained from the hindquarters of adult cattle. Gluten-free and lactose-free. Ageing time: 28/56 days
beef, salt, dextrose, sucrose, natural flavourings. Preservatives: sodium nitrite, potassium nitrate. Allergens: none Shelf Life: 90 days from the packaging date Allergen-free
On the label: information shown on the packaging by the manufacturer. Not on the label: information that does not appear on the packaging.
Add £241.90 to get free shipping
In summary: Not suitable for vegans · Not suitable for vegetarians · Not suitable for pescatarians
In gray: not detected
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Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
