Bresaola Punta d'Anca Valtellina IGP half 1.9 kg

Bresaola Punta d'Anca Valtellina IGP half 1.9 kg

The Bresaola della Valtellina IGP is one of the finest cured meats in Italian production, and the Punta d'anca is the most prized part of the beef from which this extraordinary salami is derived. The meat is soft, fresh, fragrant, and delicious and is absolutely the leanest. Its main ingredient is the climate of the area where it is produced: fresh and clear mountain air that flows down from the heart of the Alps, absolutely unrepeatable.

This salami has a history that dates back to the 19th century and was perhaps already being produced earlier. It is a lean product obtained from the topside, excluding the adductor muscle. It is then placed in containers with salt, pepper, spices, and wine. After drying at room temperature, it is aged for a period of 4 months under ideal humidity and temperature conditions in private 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
Ingredients: beef, salt, dextrose, sucrose, natural flavors. Preservatives: sodium nitrite, potassium nitrate.
Nutritional values per 100g:
Energy value 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

Bresaola Punta d'Anca Valtellina IGP half 1.9 kg: How is it produced

Salumificio Sosio Valtellina, Lombardy

Ingredients Bresaola Punta d'Anca Valtellina IGP half 1.9 kg

Ingredienti: carne di bovino, sale, destrosio, saccarosio, aromi naturali. Conservanti: nitrito di sodio, nitrato di potassio.

Allergeni: nessuno

Shelf Life: 90 giorni dalla data di confezionamento

Nutritional values

Valori nutrizionali medi per 100g
Valore energetico 632 kJ/151 kcal
Grassi: 2,4 g di cui acidi grassi saturi 0,8 g
Carboidrati: 0,5 g di cui zuccheri 0,5 g
Proteine: 32 g
Sale: 3,4 g