The product
Bresaola Primitiva - Organic
Organic bresaola, produced with high quality Italian meat, without preservatives
Code:
82003
Country of origin:
Italy - Lombardy
Weight:
1 kg approx
Minimum order:
1 piece
| Description | Bresaola obtained from fresh noble cuts of thight, trimmed by hand and processed without nitrites and nitrates, according to the disciplinary of biological production; to make Primitiva all the four lean cuts of the leg are used: topside, silverside, thick flank and round roll |
|---|---|
| Appearance | It is a small size bresaola, darker in colour compared to a more classic bresaola |
| Taste | Soft to the palate, with an intense taste, well balanced in spice and pleasantly sapid; to avoid preservatives an higher percentage of salt is used (4,5-5% compared to 3% in classic bresaola) |
| Maturing | At least 45 days |
| Curiosity | The name "Primitiva" (primitive) is linked to the idea of how breasola could be at origin, more like a slinzega (i.e. a smaller and drier bresaola), naturally preserved just with salt |
| Our selection | We choose this organic bresaola because it is produced using only high quallity italian beef, without dyes, preservatives, nitrites or nitrates |
| Weight | 1 kg approx |
|---|---|
| Packaging | Vacuum packed |
The producer
Paganoni - Chiuro (SO) - Lombardy
Why we chose them
Paganoni was born in the late '80s thanks to Paride Paganoni who bought a small butcher shop in Caiolo, in the province of Sondrio. Its speciality
was the production of cured meats typical of the Valtellina area. The success of the bresaola and the foundation of the Consortium for the protection
of the Bresaola della Valtellina IGP in 2001, established a turning point that leaded the company to enlarge and move to its current factory in Chiuro,
becoming a point of reference for professionals of food sector.
Nicola Paganoni told us that the most important thing, in the production of bresaola, is the quality of the raw material: Paganoni in fact, since 2006,
processes mainly fresh meat from Blonde Acquitaine or Garronese cattle, bred in France in a semi-wild state and having important dimensions. The
processing takes place without haste, respecting the times of the product and the ancient recipes.
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