SD08TF
Slice | 250gr

10,50

SD08TF

PORK BRESAOLA

Slice | 250gr

10,50

Group-769

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Guaranteed deliveries 24/72 h.
SAFE PAYMENTS
SAFE PAYMENTS

Pork bresaola is a cured meat of Italian tradition, produced using one of the leanest parts of pork meat, the loin.

The spices used for the production process, such as juniper and black pepper, can be perceived in the smell. Its flavour is also unique: sweet and delicately spiced. The intense and, at the same time, balanced taste is immediately perceptible on the palate, as is the red wine scent typical of our processing.

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

HOW TO ENJOY IT BEST
After cutting the Pork Bresaola into thin slices, season it with a dash of pepper, lemon and extra virgin olive oil. In this case, it would be better to prepare an emulsion using these three seasonings as the lemon, squeezed directly on the slice, could oxidise it. Pork Bresaola is also perfect to enjoy as an appetiser or au naturel in a sandwich. In general, it is best to avoid pairing it with foods that have a stronger flavour that could cover its delicate and slightly spicy flavour and stop you from fully appreciating it.
In addition, since it is a product rich in protein and low in fat, Pork Bresaola is perfect for athletes and for anyone who wants to follow a healthy diet without sacrificing taste.
But what about the perfect pairing? We recommend still, austere red wine with garnet hues, for example, Cellatica Superiore DOC (aged for at least 5 years).
THE PROCESSING PHASE
After being carefully selected, the meat is salted and flavoured with spices and natural aromas. Our processing includes a further step: the meat is massaged by hand with Bonarda dell’Oltrepò Pavese DOC red wine.

The manual massage allows the Pork Bresaola to fully absorb the aromas and spices and gently softens the meat. Then, is it treated with brine for a few days, and stuffed into the casings. Finally, the final step takes place: Pork Bresaola is left to mature for around 90 days. Slices of pork Bresaola are dark pink in colour, lighter than those of classic beef Bresaola.

HISTORICAL BACKGROUND
Pork bresaola is a cured meat whose origins go back to the oldest farming practices of our country. In fact, in the past, pork meat was processed on family farms and every single cut of meat was used. Since it is a very lean product, Pork Bresaola was one of the first cured meats tasted after its processing, in the springtime. In the various regions of Italy, Pork bresaola is best known by other names: in Northern Italy, it is called “lombo” or “lombata”; in the central area it is known as “lombetto” or “lonzino”, while in the southern regions it is referred to as “longa”, “lombata” or “costi du filettu”.

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...

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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...

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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...

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