Bresaola della Valtellina IGP is one of the most prized cold cuts in Italian charcuterie, and the Punta d'anca is the most valuable part of the beef from which this extraordinary cured meat is obtained. Tender, fresh, fragrant, delicious meat that is absolutely the leanest. Its main ingredient is the climate of the area where it is produced: fresh and clear mountain air that descends from the heart of the Alps, absolutely unrepeatable. This salami has a history that stretches back to the 19th century and may have been produced earlier. It is a lean product obtained from the inner thigh without the adductor muscle. It is then placed in containers with salt, pepper, flavors, and wine. After drying at room temperature, it is aged for a period of 4 months under ideal humidity and temperature conditions in owned cellars. Characteristics: boneless meat obtained from the hindquarters of adult beef. Gluten-free and lactose-free. Aging time: 28/56 days.
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Bresaola della Valtellina IGP is one of the most prized cold cuts in Italian charcuterie, and the Punta d'anca is the most valuable part of the beef from which this extraordinary cured meat is obtained. Tender, fresh, fragrant, delicious meat that is absolutely the leanest. Its main ingredient is the climate of the area where it is produced: fresh and clear mountain air that descends from the heart of the Alps, absolutely unrepeatable. This salami has a history that stretches back to the 19th century and may have been produced earlier. It is a lean product obtained from the inner thigh without the adductor muscle. It is then placed in containers with salt, pepper, flavors, and wine. After drying at room temperature, it is aged for a period of 4 months under ideal humidity and temperature conditions in owned cellars. Characteristics: boneless meat obtained from the hindquarters of adult beef. Gluten-free and lactose-free. Aging time: 28/56 days.
