€10,90
€10,90
Schisc Pork Bresaola has been created from a reinterpretation of one of Lombardy’s oldest traditional recipes and is the ideal product to experiment with taste.
Schisc la Bresaola is a top-quality product produced by processing 100% Italian pork loin of the highest quality. Moreover, this cured meat differs from classic beef Bresaola, flavoured with spices such as juniper and rosemary, thanks to its exclusive and special processing. The production of Schisc la Bresaola involves manually massaging the meat with Bonarda dell’Oltrepò Pavese DOC red wine, following the process dictated by the secret recipe that has been handed down in the company for three generations.
Italian pork loin, salt, red wine (presence of sulphites), natural flavours, dextrose and spices. Antioxidant: E301. Preservative: E252
Italian pork loin, salt, red wine (presence of sulphites), natural flavours, dextrose and spices. Antioxidant: E301. Preservative: E252
TIPS TO SERVE IT BEST
The slice of Schisc la Bresaola is bright red, but slightly lighter in colour than classic beef bresaola. As soon as it is sliced, Schisc la Bresaola releases a unique aroma which, together with its distinctive flavour perceivable on the palate during tasting, confirms a balanced taste-olfactory continuity. The addition of the red wine used in the processing of Schisc goes perfectly with the other selected ingredients and makes this bresaola a unique salami worth trying!
Schisc Bresaola is excellent as an aperitif, serving it in thin slices and accompanying it with mature cheeses, such as Pecorino aged in a crust with straw and hay, some black olives, a small bowl of Apulian Taralli with extra virgin olive oil and a glass of good red wine, or it can be used to prepare a light appetiser by combining it with seasonal vegetables. To further enhance the aromas of Schisc la Bresaola, we recommend enjoying it with an austere red wine with garnet hues such as Cellatica Superiore DOC.
THE PROCESSING
The secret to making Schisc la Bresaola unique lies in the processing it undergoes.
Once the dry salting has been carried out by adding the highly selected mixture of aromas and spices to the meat, the product is turned and massaged. This stage, to which we devote special care and attention, is essential to give the meat greater tenderness and allow it to uniformly absorb all the previously sprinkled flavourings.
Schisc la Bresaola is then left to rest for a few days, after which the second massaging can be carried out, this time adding the red wine typical of the Lombardy region. In the final stages, Schisc la Bresaola is left in brine for a few days and then 'pressed' into a net. At this point, it is ready to be dried. The last stage of the process is the maturing process, which lasts at least 60 days.
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