BRESAOLA PUNTA D’ANCA HALF

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 muscle mass of the bovine thigh: the punta d’anca, which is the most appreciated cut.

Bresaola punta d’anca is characterised by a cylindrical shape, more or less regular, and a red colour, which is darker or lighter depending on the seasoning. It has a slightly spicy aroma typical of cured meat. Its taste, on the other hand, is unique: not very savoury and extremely characteristic.

Processing

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); the variability depends on the season, the altitude at which the meat is processed and the size of the product. The meat is then cleaned and stuffed into casings, after which it is matured for a period between 4 and 8 weeks.

How to taste it

Bresaola punta d’anca is perfect plain between two slices of bread. Is also ideal for various recipes, especially during summer. For example, as a dressing for large salads, rice salads or pasta. If you want inspiration, in our dedicated section, you can find the recipe for Pasta fusilloni with courgettes, crescenza and bresaola: a delight !

The Bresaola punta d’anca, thanks to its low fat content and its high protein intake is the perfect food for the diet of athletes and for anyone who wants to stay in shape by eating healthy without ever sacrificing taste. 100 g of product have only 150 calories. Moreover, Bresaola punta d’anca is a lactose-free, gluten-free and GMO-free cold cut.

Historical notes

Bresaola punta d’anca is typical of the Valtellina area where it is an extremely characteristic product. More recently, 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 traced back to the salting process and the use of salt to preserve the cured meat. The origin of the whole name, however, is still much debated. According to some, it derives from the Valtellina word ‘brasa’, meaning ’embers’, because the rooms where the maturation took place were heated by braziers. Others, instead, believe that the origin can be found in the word “brisa” that indicates a particular gland of the bovines.