€55,92
€55,92
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.
Beef, salt, dextrose, natural flavours. Preservatives: sodium nitrite, sodium nitrate. Inedible gut
Beef, salt, dextrose, natural flavours. Preservatives: sodium nitrite, sodium nitrate. Inedible gut
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.
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