Bresaola Punta D’Anca Mezza Cortebuona (avg. 1.5kg)

Bresaola (or in Italian dialect brisaola) is air dried, salted beef that has been aged two or three months until it becomes hard and turns a dark red, almost purple colour. Only the most prized part of the cow: the tip of the hip, is used for this cured meat. Using only mature, grass-fed cattle with virtually no fat and processed according to the strict PGI (Protected Geographical Indication) guidelines undergoing a long seasoning cycle. It has a distinctive spicey flavour. The salt curing takes place exclusively in Valtellina.

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