€ 52,10 for Pezzo da 1 kg S/V
The Bresaola della Valtellina IGP is one of the finest cured meats from Italian charcuterie, and the Punta d'anca is the most prized part of the beef from which this extraordinary salami is made. The meat is soft, fresh, aromatic, and delicious, and is absolutely the leanest. Its main ingredient is the climate of the area where it is produced: the fresh, clear mountain air descending from the heart of the Alps, which is absolutely irreplaceable.
This cured meat has a history that dates back to the 19th century, and it may have been produced even earlier. It is a lean product obtained from the thigh, stripped of the adductor muscle. It is then placed in containers with salt, pepper, herbs, 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 cattle. Gluten-free and lactose-free.
Aging time: 28/56 days
Shelf Life: 90 days from the packaging date
Beef, salt, dextrose, sucrose, natural flavors. Preservatives: sodium nitrite, potassium nitrate.
Average nutritional values per 100g of product
Energy: 632 kJ/151 kcal
Fat: 2.4 g of which saturated fatty acids: 0.8 g
Carbohydrates: 0.5 g of which sugars: 0.5 g
Protein: 32 g
Salt: 3.4 g
The Bresaola della Valtellina IGP Punta d'anca (which we present here in a 1kg portion) is a very lean cured meat and is therefore suitable for every type of diet.
Very pleasant on the palate for its tenderness and the sensation of still fresh meat: it is an excellent cured meat to enjoy for aperitifs with Torinese grissini, on toasted crostini, or on still warm fresh bread.
Also enjoyable for rolls with cheeses such as fresh or medium-aged goat cheeses.
Great paired with fresh white wines like Lugana, Soave, Custoza, or Fiano.
€ 52,10
for Pezzo da 1 kg S/V
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Lombardy
Bresaola Punta d'Anca Valtellina PGI 1kg
