The Bresaola della Valtellina IGP is one of the finest cured meats from Italian charcuterie, and the Punta d'anca is the most prized part of the beef from which this extraordinary cured meat is made. Soft, fresh, fragrant, delicious meat that is absolutely the leanest. Its main ingredient is the climate of the area where it is produced: the fresh, clear mountain air that descends from the heart of the Alps, absolutely unrepeatable. This cured meat has a history that stretches back to the 19th century and may have been produced even earlier. It is a lean product obtained from the top round, stripped of the adductor muscle. It is then placed in containers with salt, pepper, herbs, and wine. After drying at room temperature, it is aged for a period of 4 months under ideal humidity and temperature conditions in owned 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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The Bresaola della Valtellina IGP is one of the finest cured meats from Italian charcuterie, and the Punta d'anca is the most prized part of the beef from which this extraordinary cured meat is made. Soft, fresh, fragrant, delicious meat that is absolutely the leanest. Its main ingredient is the climate of the area where it is produced: the fresh, clear mountain air that descends from the heart of the Alps, absolutely unrepeatable. This cured meat has a history that stretches back to the 19th century and may have been produced even earlier. It is a lean product obtained from the top round, stripped of the adductor muscle. It is then placed in containers with salt, pepper, herbs, and wine. After drying at room temperature, it is aged for a period of 4 months under ideal humidity and temperature conditions in owned cellars. Characteristics: boneless meat obtained from the hindquarters of adult cattle. Gluten-free and lactose-free. Aging time: 28/56 days.
