PORK BRESAOLA 3 TRAYS

Pork Bresaola is one of the typical cured meats of the Italian gastronomical tradition and is known for being light, lean but at the same time tasty and savoury.

This cured meat is made from the leanest cut of pork, the loin, and for this reason it is also known as “lonzino” or “arista”. When cut, it has a bright red colour, due to the absence of fat compared to other cured meats, but is slightly lighter than the classic Italian beef Bresaola.

Our Pork Bresaola is also available packaged in convenient and practical trays, made using advanced technologies thanks to which it is possible to preserve the product for a long time and keep intact both its organoleptic characteristics and its freshness. You will feel as if you have just sliced the Pork Bresaola, thanks to the persistent aroma and taste guaranteed by the packaging.

Pork Bresaola is characterised by a spicy and delicate flavour: a balanced taste perceptible from the first bite, enriched by the hint of red wine (Bonarda dell’Oltrepò pavese DOC) used during processing and our trademark. On the other hand, the spices used during processing, juniper and rosemary, are clearly perceptible to the nose and make the aroma of Pork Bresaola even more interesting. We suggest to match our Pork Bresaola with a still, austere and garnet red wine: Cellatica Superiore DOC (aged at least 5 years).

Processing

Once the 100% Italian pork meat has been carefully selected, it is salted and flavoured using a mix of natural spices according to a recipe handed down for over 70 years. Then, the product is massaged by hand with Bonarda dell’Oltrepò Pavese DOC wine: this phase is of fundamental importance because it allows the meat to best absorb the aromas and to soften and be tender to the taste. At this point, the Pork Bresaola is left in brine for a few days and, at the end, it is stuffed into nets. Finally, it is matured for up to 90 days.

How to enjoy it

After removing the Pork Bresaola from the trays, you can enjoy it for a quick lunch with some rocket salad dressed with a drizzle of extra virgin olive oil, pepper, lemon and Grana Padano. We recommend not squeezing the lemon directly over the Bresaola to prevent it from oxidising. An equally tasty and ideal alternative to enjoy it as a quick snack is to stuff a sandwich with a few slices of Pork Bresaola.