SE02V3
Sliced | 3 x 70gr

13,50

SE02V3

BRESAOLA PUNTA D’ANCA 3 TRAYS

Sliced | 3 x 70gr

13,50

Group-769

FAST SHIPPING

Guaranteed deliveries 24/72 h.
SAFE PAYMENTS
SAFE PAYMENTS

Bresaola Punta d’Anca is a typical Italian cured meat, more specifically from northern Italy. It is made from beef and is typical of the Valtellina area and, more recently in terms of time, also of the Val D’Ossola. Bresaola Punta d’Anca is a gluten-, lactose- and GMO-free cured meat and is sold already-sliced in a convenient three-tray package for a convenient product.

Ingredients

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

Ingredients

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

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
Packaged in a protective atmosphere. Store in a refrigerator. Once opened, consume preferably within 2 days. Keep refrigerated
NUTRITIONAL VALUES
Energy value
660 KJ - 158 Kcal
Fat
2,6 g
of which saturated fatty acids
0,8 g
Carbohydrates
0 g
of which sugars
0 g
Protein
33 g
Salt
3,7 g

PROCESSING STAGES
Bresaola is typically made from beef. However, there are also other types of bresaola made with horse meat, pork (you can find it in our shop), or venison bresaola, among the best known. The word Bresaola seems to derive etymologically from 'brisa', the technique for salting, or from 'brasa' meaning embers. For the production of Bresaola Punta d'Anca, the muscle mass of the bovine thigh is used. The main cuts used to produce this cured meat are the sirloin, round, hip tip (in Italian "Punta d'Anca"), and bottom sirloin. But how is Bresaola produced? The selected meat undergoes dry salting with salt, ground pepper and natural flavourings. This phase can last several days, from 10 and 15 days, depending on the season, the altitude at which it is processed and the size of the product. The meat is then cleaned and stuffed into natural or artificial casings and left to dry and mature from 4 to 8 weeks.

TASTE NOTES
Bresaola has a typically cylindrical shape - more or less regular - and a red colour whose darkness depends on the type of meat used and the seasoning procedure. This cured meat is characterised by a slight veining of fat, in fact it is known for being a low-fat, highly digestible cured meat, rich in protein, making it suitable for those who excercise and for low-calorie diets, as it provides about 150 calories every 100 g. It has the typical aroma of seasoned, mildly spiced meat with a slightly savoury flavour. Bresaola Punta d'Anca is perfect au naturel or in a sandwich stuffed with goat cheese. It is also ideal for various recipes, especially during the summer, for example as a dressing for salads, for rice bowls or for first dishes such as Fusilloni with courgettes, bresaola and crescenza cheese (check it out in our recipe section!).

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