Bresaola di Black Angus Giò Porro 70g is a truly unique product from the Giò Porro workshop in Valtellina. This artisan has rediscovered the tradition of producing Bresaola through a method called Metodo Zero, a natural production process validated by the research team of the Experimental Station of Food Preserves in Parma. The bresaola is made from selected cuts exclusively from the Punta d'Anca of Black Angus specimens. The meats are hand salted and massaged before aging, which lasts at least 3 months before commercialization.
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Bresaola di Black Angus Giò Porro 70g is a truly unique product from the Giò Porro workshop in Valtellina. This artisan has rediscovered the tradition of producing Bresaola through a method called Metodo Zero, a natural production process validated by the research team of the Experimental Station of Food Preserves in Parma. The bresaola is made from selected cuts exclusively from the Punta d'Anca of Black Angus specimens. The meats are hand salted and massaged before aging, which lasts at least 3 months before commercialization.
