Description
Slinzega Gordonese Quintino is a typical Lombard product, a variant of the Valtellina bresaola. The piece used for the production of this cured meat is the same as bresaola, but it differs in the size of the cut, which in this case is smaller. Another differentiating factor is the flavored brine used during the massaging of the meat piece before drying. Slinzega Gordonese Quintino is dark red, completely lean, and rich in protein. The taste is strong with a hint of aged flavor derived from the herbs used during salting. Easily digestible product. Pairings: Slinzega is excellent eaten pure with a touch of extra virgin olive oil or with whole grain bread. Pairing with an acidic and lightly structured red wine like a Barbera. Suitable for celiacs. Storage: In a cool environment. Cover the cut part with a cloth. Processing: The production of Lombard Slinzega is similar to that of bresaola. Once the piece of meat is chosen for the production of the cured meat, it goes into salting where a brine with salt, cloves, garlic, pepper, and bay leaf is used for Slinzega. After 10 days of salting, it moves to drying where the meat continues to be massaged and finally to aging in ventilated and cool rooms. Aging lasts up to 30 days. Aging: 23