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.
Ingredients
Beef, salt, dextrose, natural flavourings, preservatives: potassium nitrate, sodium nitrate. Casing non edible.
Nutrition
Typical Values per 100 g
Energy 660 kJ/156 kcal
Fat 4 g
of which saturates 0,8 g
Carbohydrate 0,1 g
of which sugars 0,1 g
Protein 30 g
Salt 4 g
