Bresaola della Valtellina IGP is one of the finest cured meats in Italian pork production, and the Punta d'anca is the most prized part of the beef from which this extraordinary cured meat is made. The meat is tender, fresh, fragrant, delicious, and has the lowest fat content. Its main ingredient is the climate of the area where it is produced: fresh and clear mountain air descending from the heart of the Alps, absolutely unique. This cured meat has a history dating back to the 19th century and may have been produced even earlier. It is a lean product obtained from the silverside 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
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Bresaola della Valtellina IGP is one of the finest cured meats in Italian pork production, and the Punta d'anca is the most prized part of the beef from which this extraordinary cured meat is made. The meat is tender, fresh, fragrant, delicious, and has the lowest fat content. Its main ingredient is the climate of the area where it is produced: fresh and clear mountain air descending from the heart of the Alps, absolutely unique. This cured meat has a history dating back to the 19th century and may have been produced even earlier. It is a lean product obtained from the silverside 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
