The product
Bresaola Di Montagna
Artisan Bresaola produced by Fratelli Corrà in Trentino
Code:
82354
Country of origin:
Italy - Trentino Alto Adige
Weight:
4 kg approx
Minimum order:
1 piece
| Description | Bresaola produced with single cut of bovine silversides selected by the Fratelli Corrà |
|---|---|
| Appearance | The slice is soft and compact; intense ruby red in colour and with evident white marbling |
| Taste | Sweet and melted; on the palate the spices are delicate and the smoky note is light |
| Maturing | At least 5 months |
| Curiosity | The selected cuts are dry-salted and sprinkled with a 12-spice tanning from the historical recipe of the Corrà family and they are then turned over and massaged to better absorb the aromas of spices: this is how the typical aromatic profile is created of this bresaola |
| Our selection | The Fratelli Corrà produce artisan typical Trentino cured meats in their laboratory at 100 meters above sea level, in Smarano, respecting local tradition |
| Suggestions | Excellent for summer recipes such as the timeless bresaola, rocket and Grana Padano or to make rolls filled with fresh cheese and walnuts |
| Ingredients | Beef (EU origin), salt, natural flavors, dextrose, preservative: E250, E251 |
|---|---|
| Weight | 4 kg approx |
| Packaging | Vacuum packed |
| Storage Conditions (packaged products) | Store at a temperature between +0 +4 °C |
| Country of origin of the primary ingredient | EC |
| Nutrition Declaration | Energy: 762 kJ / 182 kcal Fat: 6,26 g of which saturates: 2,75 g Carbohydrate: 0,9 g of which sugars: 0,9 g Protein: 30,34 g Salt: 4,46 g Typical value per 100 g |
The producer
Fratelli Corra' - Smarano (TN) - Trentino Alto Adige
Why we chose them
Corrà family's business began in 1850 when Giacomo Corrà, Luca and Pio's great-grandfather, moved to Smarano from Revò and opened a
"bettola", a shop where you could find almost everything, including their own-slaughtered meat and sausages produced by the family.
After the first World War, Pio's grandfather began to manage the shop and the stable where the family raised their Grigio Alpina cows. In his
memories he left to his son Giacomo and his grandchildren he wrote not only about the war in Russia, but also his precious recipes, still used today
by Luca and Pio in the production of Corrà specialties. Corrà brothers carefully select meat that is only coming from the Trentino area to produce
typical charcuterie of their land, in the sign of the family tradition.
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