Bresaola della Valtellina is produced with salted and seasoned beef and is eaten raw.
Beef meats used in production process, are strictly selected both from European and all over the world breeding.
Production process uses the following muscular masses:
1. Loin (Fesa)
It’s the rear part of the leg’s muscle and includes the inner right muscle, the adducting muscle and the half-membranous muscle.
2. Haunch’s Tip (Punta d’Anca)
The best cut. It’s the loin without its adducting muscle.
3. Underloin (Sottofesa)
It’s the rear part of the leg’s muscle (the long large muscle).
4. Topside (Magatello)
It’s the rear part of the leg’s muscle (the half-tendinous muscle).
5. Underbone (Sottosso)
It’s the leg’s front part, made on the right front muscle and the large outer muscle.
Breasola meets requirements of all consumers interested in a correct diet and is an excellent ingredient for modern and refined cooking.
It’s rich in proteins, poor in fat and calories, gives a good supply of iron, zinc, vitamin b1, b6, b12.
It contains no carbohydrate, calcium and vitamin D, which can be added having bread, Parmesan cheese and lemon slices together with bresaola.
We can supply you the best cut in three different weight:
Bresaola “Punta d’ Anca”, about 3,400 kg, seasoning 2 months min, the shelf life is 2 months
Bresaola “Punta d’ Anca” in side, about 1,6 kg, seasoning 2 months min, the shelf life is 2 months
Bresaola “Punta d’ Anca” in side (high quality), about 1,8 kg, seasoning 2 months min, the shelf life is 2 months
Please contact us for an offer for bresaola: firstname.lastname@example.org