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Valtellina IGP Bresaola is one of the finest cured meats in Italian charcuterie, and Punta d'Anca is the most prized part of the beef used to make this extraordinary cured meat. Tender, fresh, fragrant and delicious, it is absolutely the leanest cut. Its main ingredient is the climate of the production area: the fresh, clear mountain air descending from the heart of the Alps, an entirely unique feature. 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, herbs and wine. After drying at room temperature, it is aged for four months under ideal humidity and temperature conditions in the company's cellars. Characteristics: boneless meat obtained from the hindquarters of adult cattle. Gluten-free and lactose-free. Aging time: 28/56 days.
Price including VAT
Valtellina IGP Bresaola is one of the finest cured meats in Italian charcuterie, and Punta d'Anca is the most prized part of the beef used to make this extraordinary cured meat. Tender, fresh, fragrant and delicious, it is absolutely the leanest cut. Its main ingredient is the climate of the production area: the fresh, clear mountain air descending from the heart of the Alps, an entirely unique feature. 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, herbs and wine. After drying at room temperature, it is aged for four months under ideal humidity and temperature conditions in the company's cellars. Characteristics: boneless meat obtained from the hindquarters of adult cattle. Gluten-free and lactose-free. Aging time: 28/56 days.
