€11,90
€11,90
Pork Bresaola is one of the typical cured meats of the Italian gastronomic tradition and is known for being light, and lean yet tasty and flavourful.
In fact, this cured meat is made from the leanest cut of pork, the loin.
Our Pork Bresaola is available packed in convenient and practical trays, obtained through advanced technologies that allow the product to preserve both its organoleptic characteristics and freshness intact for a long time. It will taste as if the Bresaola had just been sliced given the persistence of aroma and taste ensured by the packaging.
Pork Bresaola is characterised by a spicy and delicate flavour. Its already balanced taste perceivable from the very first bite, is enriched by the aroma of Bonarda dell’Oltrepò Pavese DOC red wine used, which is also the company’s distinctive trademark.
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
THE PROCESSING PHASE
After carefully selecting 100% Italian pork meat, the salting and flavouring procedure is carried out using a mix of natural spices as in accordance with a recipe handed down for over 70 years. Afterwards, the product is massaged by hand with Bonarda dell'Oltrepò Pavese DOC wine: this phase is fundamental because it allows the meat to best absorb the aromas and makes it softer and more tender to the taste. At this point, Pork Bresaola is treated with brine for a few days and stuffed into casings. Finally, the curing phase is carried out and lasts up to 90 days. To the nose, the spices used during processing - juniper and rosemary - are clearly noticeable and make the aroma of Pork Bresaola even more interesting.
HOW TO ENJOY IT BEST
You can taste our sliced Pork Bresaola for a quick and healthy lunch by placing it on a layer of rocket salad dressed with a drizzle of extra virgin olive oil, pepper, lemon and some Grana Padano cheese flakes. We recommend not squeezing the lemon directly on the slices to prevent it from oxidising. Another tasteful snack idea is to use Pork Bresaola as a filling for a quick bite.
Its slices have a bright red colour, due to the absence of fat compared to other cold cuts, but are slightly lighter in colour than Beef Bresaola. We recommend pairing our Pork Bresaola with a still, austere red wine with garnet hues, such as Cellatica Superiore DOC (aged for at least 5 years).
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