BRESAOLA PUNTA D’ANCA 3 TRAYS

Bresaola punta d’anca is a typical Italian cured meat from Northern Italy, which is obtained from beef and it is a typical product of the Valtellina area and, more recently in terms of time, also of the Val D’Ossola.

Bresaola produced with beef meat is the most typical among the italian charcuterie. There are, however, also bresaola made with other types of meat such as horse, pork (which you can find in our selection of products), or deer among the best known. The word Bresaola seems to derive etymologically from “brisa“, the salting technique, or from “brasa” which means embers.

For the production of Bresaola punta d’anca, the muscle mass of the bovine thigh is used. The main cuts that are used to produce this cold cut are the rump, the magatello, the tip of the hip, the underside or the urderbone. But how is Bresaola produced? The selected meat is subjected to dry salting with salt, ground pepper and natural flavors. This phase can last several days depending on the season, the altitude at which it is processed and the size of the product, more or less between 10 and 15 days. The meat is then cleaned and stuffed into natural or artificial casings and left to dry and mature for a period ranging from 4 to 8 weeks.

Bresaola is characterized by a typical cylinder shape, more or less regular, and by a red color, more or less dark depending on the type of meat used and the seasoning and characterized by very few veins of fat. It is a low-fat, very digestible and rich in protein cold cut suitable for athletes and for low-calorie diets, providing about 150 calories per 100 g of product.

It has a typical scent of seasoned and slightly spicy meat and a not very savory and characteristic flavor. Bresaola punta d’anca is perfect both alone and in a sandwich stuffed with goat cheese. It also lends itself to various recipes, especially in the summer as a condiment for salads, rice salads or even for recipes of first courses such as warm fusilloni with zucchini, bresaola and crescenza (you can find this recipe in our dedicated section). Bresaola punta d’anca is a gluten-free, lactose-free and GMO-free cured meat.

Beef, salt, dextrose, sucrose, natural flavouring, preservatives: E250, E252