The product
Bresaola from Valtellina IGP
The typical Bresaola from Valtellina IGP, produced with the tip of hip muscles
Code:
82015
Country of origin: **
Italy - Lombardy
Weight:
3 kg approx
Minimum order:
1 piece; it is available also the in half (code 82016)
| Description | The traditional Bresaola from Valtellina |
|---|---|
| Appearance | It has a firm consistency, elastic; on slicing, it looks compact, red uniform in colour with dark edges |
| Taste | Delicate and slightly aromatic, it has a pleasant taste, moderately tasty, never sour |
| Maturing | At least 28 days |
| Curiosity | According to the IGP regulation, Bresaola della Valtellina has to be processed in the traditional production area which includes the entire territory of the province of Sondrio. It is produced exclusively from meat obtained from the thighs of cattle, respecting the traditional production method and seasoning. Valtellina has the ideal weather conditions to allow a slow and gradual reduction of humidity, using very few salt in the curing process. |
| Suggestions | Bresaola is perfect as appetizer or as a first course with some extra virgin olive oil and lemon juice or old balsamic vinegar. Beautiful in cold pasta recipes like Cappelletti. Very nice also in the famous cold Italian sandwich (Tramezzino) with some Robiola cheese. Nice when added over pizza outside the oven |
| Ingredients | Beef, salt, dextrose natural aromas. Preservatives: Sodium nitrite, Sodium nitrate. Gluten free/Dairy free |
|---|---|
| Weight | 3 kg approx |
| Packaging | Vacuum packed alluminium bags |
| Storage Conditions (packaged products) | Keep at 0 +4° C |
| Instructions for use | Do not puncture the packaging. Inedible casing |
| Country of origin of the primary ingredient | Not EU |
| Nutrition Declaration | Energy: 632 kJ / 149 kcal Fat: 2 g of which saturates: 0,8 g Carbohydrate: 0,8 g of which sugars: 0,5 g Protein: 32 g Salt: 3,8 g Typical value per 100 g |
The producer
Lazzeri Alessandro Srl - Semogo (SO) - Lombardia
Why we chose them
The bresaola by Lazzeri was born thanks a 50 years long passion and thankt to people who have searched for their entire life the perfection in the
processing of typical products of Valtellina area. Alessandro Lazzeri from the age of 14 produces bresaola in Semogo and still today it continues to
do so with the same passion. Much has changed since then but not the pursuit of the quality of the raw material, the professionalism and the
experience with which Alessandro produces its meats.
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