€ 66,33
per Forma intera s/v da 3 kg ca.
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The Dolcefiletto is a handmade bresaola made in the pure Parmese Emilia tradition.
The Valle Parmossa takes its name from the Parmossa stream which, together with the Parma, divides the two valleys on the hills of Parma famous for the production of high-quality cured meats. An ideal climate created by the two streams that allows for perfect aging of the cured meats.
This bresaola is obtained from fresh, selected loins that are then placed in a salting chamber. They are subsequently stuffed into natural casings, placed in the drying room, and finally aged for 90 days.
National heavy pork, natural gut, sea salt. No preservatives, no nitrates and nitrites, no additives and colorings.
Valori nutrizionali medi per 100g di prodotto
Energia: 205kcal / 861kj
Grassi: 7,63g di cui saturi 3,18g
Carboidrati: <0,5g di cui zuccheri <0,5g
Proteine: 33,93g
Sale: 2,45g
The aging of this pork bresaola allows for a sausage that is particularly delicate and savory at the same time.
With a nice elasticity and a regular greasiness to the touch. On the palate, it is a bit dry but creamy at the same time. Delicate and persistent flavor.
Excellent for appetizers, starters, and paired with not particularly structured wines, both white and red still wines.
€ 66,33
per Forma intera s/v da 3 kg ca.
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Dolcefiletto della Valle Parmosa (full form)
Emilia Romagna
