Description
Bresaola della Valtellina IGP is one of the most prized cured meats in Italian charcuterie, and the Punta d'anca is the most valuable part of the beef from which this extraordinary cured meat is made. Soft, fresh, fragrant, delicious meat, and absolutely the one with the least fat. Its main ingredient is the climate of the area where it is produced: fresh, clear mountain air descending from the heart of the Alps, absolutely unique. This cured meat has a history that stretches back to the 19th century and perhaps was already produced earlier. It is a lean product obtained from the silverside with the adductor muscle removed. It is then placed in containers with salt, pepper, flavors, and wine. After drying at room temperature, it is aged for a period of 4 months in ideal humidity and temperature conditions in proprietary cellars. Characteristics: boneless meat obtained from the hindquarters of adult cattle. Gluten-free and lactose-free. Aging time: 28/56 days