SD08V3
Sliced | 3 x 70gr

11,90

SD08V3

PORK BRESAOLA 3 TRAYS

Sliced | 3 x 70gr

11,90

Group-769

FAST SHIPPING

Guaranteed deliveries 24/72 h.
SAFE PAYMENTS
SAFE PAYMENTS

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.

Ingredients

Italian pork loin, salt, Bonarda DOC wine (presence of sulphites), natural flavours, dextrose and spices. Antioxidant: E301. Preservatives: E252

Ingredients

Italian pork loin, salt, Bonarda DOC wine (presence of sulphites), natural flavours, dextrose and spices. Antioxidant: E301. Preservatives: 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
Store in the refrigerator and, once opened, store in cling film or in a kitchen towel and consume within 20 days. Keep refrigerated
NUTRITIONAL VALUES
Energy value
825 KJ - 196 Kcal
Fat
5,8 g
of which saturated fatty acids
2,09 g
Carbohydrates
<1 g
of which sugars
0,12 g
Protein
35,9 g
Salt
3,32 g

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).

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