0503MJ
Half | 1,8Kg

69,90

0503MJ

BRESAOLA PUNTA D’ANCA HALF

Half | 1,8Kg

69,90

Group-769

FAST SHIPPING

Guaranteed deliveries 24/72 h.
SAFE PAYMENTS
SAFE PAYMENTS

Bresaola Punta d’Anca is one of the finest cured meats typical of Italian gastronomy. It is made from selected beef, in particular from the higher-quality muscle mass of the bovine thigh, the tip of the hip (in Italian “Punta d’Anca”).

It has a slightly spicy aroma typical of cured meat, while its flavour is unique: slightly savoury and extremely characteristic.

Ingredients

Beef, salt, dextrose, natural flavours. Preservatives: sodium nitrite, sodium nitrate. Inedible gut

Ingredients

Beef, salt, dextrose, natural flavours. Preservatives: sodium nitrite, sodium nitrate. Inedible gut

Food expiration
We guarantee Maximum Freshness of all products and the Conservation and Shipping to maintain their integrity. The expiry date depends on the format chosen and the type of product. For more details contact us.
Conservation tips
Store in the refrigerator and, once opened, store in cling film or in a kitchen towel and consume within 15 days. Keep refrigerated
NUTRITIONAL VALUES
Energy value
640 KJ - 151 Kcal
Fat
1,9 g
of which saturated fatty acids
1,1 g
Carbohydrates
0,8 g
of which sugars
0 g
Protein
33 g
Salt
3,3 g

HOW TO ENJOY IT BEST
Bresaola Punta d'Anca is perfect either au naturel or as a filling for a sandwich. It is also suitable for various recipes, especially for summer dishes. For example, as a dressing for salads, rice bowls or warm first courses. If you're looking for inspiration you can go check our recipe section. Fusilloni pasta with courgettes, Crescenza cheese and Bresaola is a plate you definitely don't want to miss!
Thanks to its low-fat and high-protein content, Bresaola Punta d'Anca is perfect for those who workout or who just want to stay in shape without giving up flavour. 100g of the product have an intake of only 150 calories. In addition, Bresaola Punta d'Anca is a lactose-free, gluten-free and GMO-free meat.
It has a cylindrical shape, which can be more or less regular, and a red colour whose darkness depends on the seasoning.

PROCESSING STAGES
The meat selected for Bresaola punta d'anca undergoes the dry salting process with salt, natural flavourings and ground pepper. This phase can last several days (normally around 10-15) depending on the season, the altitude at which the processing takes place and the size of the product. Next, the meat is cleaned, stuffed into casings, and then cured for a period of four to eight weeks.

HISTORICAL BACKGROUND
Bresaola Punta d'anca is a typical product of the Valtellina valley area. In more recent times, it has also become typical of the Ossola Valley. The etymology of the word 'Bresaola' is still extremely uncertain. The suffix 'saola' can easily be attributed to the salting process used to preserve the meat. The origin of the whole name, on the other hand, is still much debated. According to some people, it comes from the Valtellinese word 'brasa', meaning 'embers', because the places where the curing process took place were heated by braziers. Others, however, believe that the origin can be found in the word 'brisa', which indicates a particular gland in cattle.

 

COOKING TIPS

Fusilloni with zucchini, Bresaola and crescenza cheese

Fusilloni with zucchini, Bresaola and crescenza cheese

Clean a zucchini, cut it into small pieces and boil it in salted water. At the end of cooking, drain the zucchini and put it in the bowl of the minipimer adding oil, a cup of cold water and blend until it becomes a cream. Keep it aside. Cut the remaining zucchini into...

read more
Bresaola with fruit and vegetable salad

Bresaola with fruit and vegetable salad

For asparagus Cut the asparagus into julienne strips. Place them in a bowl and add 1 tablespoon of extra virgin olive oil, the juice of half a lemon, salt and mix. For the dressing In a bowl add the low-fat yogurt, 1 tablespoon of extra virgin olive oil, salt and...

read more
Focaccia with bresaola, zucchini flowers and goat cheese

Focaccia with bresaola, zucchini flowers and goat cheese

Mix flour and beer, and dip the zucchini flowers in the batter. In the meatime, heat oil in a deep pan and, once it has reached the temperature of 180°, place the battered zucchini flowers in it. Once they start to golden, take them out and place them on absorbing...

read more
mini cart