1232JF
Half | 1,87Kg

66,50

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1232JF

BRESAOLA CARPACCIO

Half | 1,87Kg

66,50

Group-769

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Pagamenti sicuri

Bresaola Carpaccio is a cured meat with a slightly smoky taste, made from selected beef that is dry-salted with salt, ground pepper and natural flavourings.

Although there are several variations of carpaccio, the most popular version is the traditional one, made from beef. Bresaola Carpaccio is a seasoned, low-fat cured meat suitable for those who want a light but very tasty dish.

Traditionally, it is cut into thin slices and served with oil, lemon, ground pepper and parmesan flakes. We suggest trying it also in different preparations such as, for example, in a sandwich accompanied by cream cheese and zucchini flowers or as a delicious appetizer stuffed with a cream of ricotta and chives. Also excellent for adding flavour to a salad with apple slices, parmesan flakes and walnuts.

Processing

For the production of Bresaola Carpaccio, the beef is salted, together with other selected ingredients, and then it is massaged with the churn. The product is then wrapped in a special net, clipped and placed on special grill trolleys, specifically designed to go into the cooking and drying oven. At the end of this phase, the product is transferred to a cooling cell. At this point, it is ready to be cut and vacuum-packed.

Curiosity

Although the word “carpaccio” is commonly associated with fresh cuts of beef, it is also used for cured products such as Bresaola Carpaccio. The story of the origin of this word is very particular and noteworthy. It is said that it takes its name from an intuition and a painter. In 1950, Giuseppe Cipriani, owner of the Harry bar in Venice, prepared a new product for the first time for a friend, Amalia Mocenigo, who was a regular customer and could not eat cooked meat. Cipriani decided to cut very thin slices of beef and season them with a dressing of oil and lemon. This dish became very popular due to its delicate, fresh taste and the fact that it was in line with the health-conscious eating habits of the time. The colour of the meat reminded him of the shade of red that characterised the paintings of Vittore Carpaccio, who was holding an exhibition in Venice at the time. It was the same painter who inspired Cipriani to use the word “carpaccio” for his new beef recipe.

Ingredients

Beef, salt, dextrose. Gelling agent: E407, flavours. Antioxidant: E316 Preservative: E250

Ingredients

Beef, salt, dextrose. Gelling agent: E407, flavours. Antioxidant: E316 Preservative: E250

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 20 days. Keep refrigerated
ON THE NOSE

Delicate and slightly smoky bouquet

TO THE TASTE

With slightly smoky hints

THE RIGHT MOMENT

Natural to savour the typical taste or with the addition of butter, rocket and a few drops of lemon

THE RIGHT MATCH

Young and fruity wine: Valtellina Superiore Sassella DOCG

Taste Notes
ON THE NOSE

Delicate and slightly smoky bouquet

TO THE TASTE

With slightly smoky hints

THE RIGHT MOMENT

Natural to savour the typical taste or with the addition of butter, rocket and a few drops of lemon

THE RIGHT MATCH

Young and fruity wine: Valtellina Superiore Sassella DOCG

NUTRITIONAL VALUES
Energy value
470 KJ - 112 Kcal
Fat
2 g
of which saturated fatty acids
0,8 g
Carbohydrates
0,5 g
of which sugars
0,5 g
Protein
23, 1 g
Salt
1,5 g
NUTRITIONAL VALUES
Energy value
470 KJ - 112 Kcal
Fat
2 g
of which saturated fatty acids
0,8 g
Carbohydrates
0,5 g
of which sugars
0,5 g
Protein
23, 1 g
Salt
1,5 g
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