SCHISC PORK BRESAOLA

Through the revisiting of one of the oldest recipes of the Lombard tradition, Schisc Pork Bresaola was born.

Schisc Pork Bresaola is a top-quality cured meat obtained from the best 100% Italian pork loin. 

This cured meat is characterized by exclusive processing that distinguishes it from traditional bresaola made with beef and flavoured with spices such as juniper and rosemary. 

Schisc Pork Bresaola, in fact, is massaged by hand with Bonarda dell’Oltrepò Pavese DOC red wine and then undergoes a process whose secret recipe has been handed down in the company for three generations.

When cut, it has a bright red colour, slightly lighter than traditional beef bresaola.

From the very first slice, Schisc Pork Bresaola will release a unique aroma that will be, upon tasting, also perceived on the palate, confirming a perfect taste-olfactory continuity. 

The note of red wine used during processing perfectly blends with the other selected ingredients used and makes Schisc Pork Bresaola a unique cured meat that is absolutely worth trying. 

We recommend cutting the Bresaola into thin slices and enjoying it during an aperitif accompanied by aged cheeses, such as straw and hay crust Pecorino, Celline black olives, Apulian taralli with extra virgin olive oil and a good glass of red wine or with seasonal vegetables for a light starter. 

To further emphasize the aromas of Schisc Pork Bresaola, we recommend enjoying it paired with an austere red wine with garnet highlights such as Cellatica Superiore DOC. 

This is the ideal product for those who want to experiment with new flavours. 

Processing

The characteristic that makes Schisc Pork Bresaola unique is the processing it undergoes. 

After being dry-salted and flavoured with the highest quality blend of spices, the product is flipped and massaged.

This is a process that we particularly care about and pay the utmost attention to because it allows the meat to soften and perfectly absorb all the flavours previously sprinkled on it. 

Schisc Pork Bresaola is then left to rest for a few days, followed by a second massaging process, during which red wine typical of the Lombardy region is added. 

Once the processing is finished, Schisc Pork Bresaola is left in brine for a few days and then it is “pressed” inside a net and left to dry.

The process ends when it is matured for at least 60 days.