The first sunshine, the days getting longer, nature awakening in all its beauty. Do you feel like having a nice outdoor lunch? I definitely do, which is why today I decided to tell you more about bresaola, the undisputed protagonist of fanciful spring dishes. Bresaola was born in the mountains: in the Alpine valleys people began preserving meat, strictly veal, by salting it with a mix of salt, spices and natural flavorings.

Through the centuries its production technique has been increasingly perfected, resulting in the product we all know today. But how do I choose my bresaola? Various factors are to be considered, the cut of meat used and the size of the piece itself, the curing and the use or not of a gut. The most valuable beef cuts, in the production of bresaola, are three: eye round, rump and round.

When we talk about eye round we are referring to the upper part of the beef’s thigh; it is one of the best cuts for quality and flavor, characterized by lean meat and extreme tenderness. For a more flavorful bresaola, beef rump is used. One of the largest cuts, obtained from the beef’s hindquarter. Finally we have round bresaola, a lean cut from which a smaller bresaola is made, particularly soft and lightly spiced.

BRESAOLA DI CARNE FRESCA PUNTA D’ANCA

• Taste: unobtrusive spiciness, in the mouth it is well balanced in flavors and juicy. 
• Production: from selected meat of French origin, animals raised in a semi-wild state. A mesh gut is used, giving it its classic regular cylindrical shape.
• More to know: it is the most popular bresaola in our assortment, we find it on the podium for both retail and catering.

BRESAOLA PUNTA D’ANCA PREMIUM 1/2

• Taste: delicate, very fine and sweet, without ferrous hints. 
• Production: salumificio Cirla, a small company in Lombardy with whom we started a collaboration a year ago. Cirla pays special attention to the selection of raw material and uses a tightly woven mesh gut. 
• More to know: a longer than average aging period gives a very balanced product with a beautiful ruby red colour.

BRESAOLA LA GRANDE FASSONA PIEMONTESE

• Taste: the slice is bright red in colour, the flavor is sweet with a light, unobtrusive spiciness. 
• Production: meat of Italian origin, Piedmontese breed animals selected by CO.AL.VI., raised and slaughtered on Italian soil. 
• More to know: a highly appreciated product by delicatessens.

BRESAOLA RUSTICA INTERA SV

• Taste: a well-balanced product, its shape with elongated ends will let us taste a product that changes in intensity as it is cut. 
• Production: it has an original elongated pear shape due to gravity, an unusual appearance due to the innovative curing method without gutting. 
• More to know: large-sized bresaola much appreciated by specialized delicatessens.