BRESAOLA PUNTA D’ANCA 3 TRAYS

PROCESSING STAGESBresaola is typically made from beef. However, there are also other types of bresaola made with horse meat, pork (you can find it in our shop), or venison bresaola, among the best known. The word Bresaola seems to derive etymologically from ‘brisa’, the technique for salting, or from ‘brasa’ meaning embers. For the production of Bresaola Punta d’Anca, the muscle mass of the bovine thigh is used. The main cuts used to produce this cured meat are the sirloin, round, hip tip (in Italian “Punta d’Anca”), and bottom sirloin. But how is Bresaola produced? The selected meat undergoes dry salting with salt, ground pepper and natural flavourings. This phase can last several days, from 10 and 15 days, depending on the season, the altitude at which it is processed and the size of the product. The meat is then cleaned and stuffed into natural or artificial casings and left to dry and mature from 4 to 8 weeks. TASTE NOTESBresaola has a typically cylindrical shape – more or less regular – and a red colour whose darkness depends on the type of meat used and the seasoning procedure. This cured meat is characterised by a slight veining of fat, in fact it is known for being a low-fat, highly digestible cured meat, rich in protein, making it suitable for those who excercise and for low-calorie diets, as it provides about 150 calories every 100 g. It has the typical aroma of seasoned, mildly spiced meat with a slightly savoury flavour. Bresaola Punta d’Anca is perfect au naturel or in a sandwich stuffed with goat cheese. It is also ideal for various recipes, especially during the summer, for example as a dressing for salads, for rice bowls or for first dishes such as Fusilloni with courgettes, bresaola and crescenza cheese (check it out in our recipe section!).