
Bresaola della Valtellina PGI is one of the most prized cured meats in Italian charcuterie production, and Punta d'anca is the most prized part of the beef from which this extraordinary cured meat is obtained. Soft, fresh, fragrant, very tasty meat, and absolutely the leanest. Its main ingredient is the climate of the area in which it is produced: fresh, clear mountain air descending from the heart of the Alps, absolutely unique. This cured meat has a history dating back to the 19th century and may even have been produced earlier. It is a lean product obtained from the silverside, stripped of 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 in ideal humidity and temperature conditions in the company's cellars.
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Bresaola della Valtellina PGI is one of the most prized cured meats in Italian charcuterie production, and Punta d'anca is the most prized part of the beef from which this extraordinary cured meat is obtained. Soft, fresh, fragrant, very tasty meat, and absolutely the leanest. Its main ingredient is the climate of the area in which it is produced: fresh, clear mountain air descending from the heart of the Alps, absolutely unique. This cured meat has a history dating back to the 19th century and may even have been produced earlier. It is a lean product obtained from the silverside, stripped of 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 in ideal humidity and temperature conditions in the company's cellars.
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