€10,50
€10,50
Pork bresaola is a cured meat of Italian tradition, produced using one of the leanest parts of pork meat, the loin.
The spices used for the production process, such as juniper and black pepper, can be perceived in the smell. Its flavour is also unique: sweet and delicately spiced. The intense and, at the same time, balanced taste is immediately perceptible on the palate, as is the red wine scent typical of our processing.
Italian pork loin, salt, Bonarda DOC wine (presence of sulphites), natural flavours, dextrose and spices. Antioxidant: E301. Preservatives: E252
Italian pork loin, salt, Bonarda DOC wine (presence of sulphites), natural flavours, dextrose and spices. Antioxidant: E301. Preservatives: E252
HOW TO ENJOY IT BEST
After cutting the Pork Bresaola into thin slices, season it with a dash of pepper, lemon and extra virgin olive oil. In this case, it would be better to prepare an emulsion using these three seasonings as the lemon, squeezed directly on the slice, could oxidise it. Pork Bresaola is also perfect to enjoy as an appetiser or au naturel in a sandwich. In general, it is best to avoid pairing it with foods that have a stronger flavour that could cover its delicate and slightly spicy flavour and stop you from fully appreciating it.
In addition, since it is a product rich in protein and low in fat, Pork Bresaola is perfect for athletes and for anyone who wants to follow a healthy diet without sacrificing taste.
But what about the perfect pairing? We recommend still, austere red wine with garnet hues, for example, Cellatica Superiore DOC (aged for at least 5 years).
THE PROCESSING PHASE
After being carefully selected, the meat is salted and flavoured with spices and natural aromas. Our processing includes a further step: the meat is massaged by hand with Bonarda dell’Oltrepò Pavese DOC red wine.
The manual massage allows the Pork Bresaola to fully absorb the aromas and spices and gently softens the meat. Then, is it treated with brine for a few days, and stuffed into the casings. Finally, the final step takes place: Pork Bresaola is left to mature for around 90 days. Slices of pork Bresaola are dark pink in colour, lighter than those of classic beef Bresaola.
HISTORICAL BACKGROUND
Pork bresaola is a cured meat whose origins go back to the oldest farming practices of our country. In fact, in the past, pork meat was processed on family farms and every single cut of meat was used. Since it is a very lean product, Pork Bresaola was one of the first cured meats tasted after its processing, in the springtime. In the various regions of Italy, Pork bresaola is best known by other names: in Northern Italy, it is called “lombo” or “lombata”; in the central area it is known as “lombetto” or “lonzino”, while in the southern regions it is referred to as “longa”, “lombata” or “costi du filettu”.
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