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Bresaola is a sausage with a firm and elastic consistency; when cut, its appearance is compact and free of cracks; its colour is uniform red with a barely noticeable dark edge on the lean part.
The aroma of bresaola is slightly aromatic and delicate, while the taste is pleasant and moderately savoury.
2022-05-13 13:36:00
Bresaola Mottolini Gran gusto 1,5 Kg
The Bresaola is a traditional product from Valtellina, made with beef meat. High- protein cured meat with very low fat content. Excellent paired with grana padano cheese and a few drops of extra virgin olive oil.
More details
ingredients
Carne di Bovino, Sale, Destrosio, Aromi naturali.
Size
1.5 kg ca
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Bresaola Mottolini Gran gusto 1,5 Kg
Selling the Bresaola a traditional product from Valtellina online
From 1996 the Bresaola is a product guaranteed by PGI trademark. The Bresaola production area is only in the territory of the Sondrio province, where the Valtellina and the Valchiavenna mark its boundaries. Beef meat is used for the Bresaola, but only certain cuts of the animal, such as the Fesa (loin), the punta d'Anca Sottofesa (Haunc's tio), Magatello (Topside) and Sottosso (Under-bone) to be more precise. The Mottolini's bresaola is made with the punta d'anca cut from young steer breeds. The bresaola shows a red colour with pink and orange nuances.
| meat | Carne di Bovino Sale Destrosio Aromi naturali. |
|---|---|
| Size | 1.5 kg ca |
| Allergens | assenti |
| Location | SALUMIFICIO MOTTOLINI SRL Via Lozzoni, 5, 23020 Poggiridenti (SO) |
| more informations | Energia 671 kj 158 kcal VALORI MEDI SU 100 GR. DI PRODOTTO (data la natura del prodotto i dati sono da ritenersi puramente indicativi) Grassi 1,6 g di cui acidi grassi saturi 0,5 g Carboidrati 1 g di cui zuccheri 0,5 g Proteine 35 g Sale 3,9 g |
| ingredients | Carne di Bovino, Sale, Destrosio, Aromi naturali. |
| How it's made | The bresaola is made with the punta d'anca cut; a long dry salting process is carried out on the fresh meat and during this phase, spices can be added to give aromas to the meat. Once the salting is over, the curing step then takes place. For the bresaola this phase is very slow and more importantly, natural. After the meat is put in casings, it is then left to dry for one week and only afterwards the real curing takes place in designated rooms. The resulting product is a perfect and unique cured meat. |
| Storage | In cool environment. Cover the sliced side with a cloth. |
| Aging | medium-aged |
| Salami type | Salami |
| Type of meat | Beef |
| Average expiry date | 6 months |
Combinations
We suggest to pair the Bresaola with red wine, that is acid but not too full in body, such as the Barbera by the Azienda Agricola Monte Alto. Together with Parmigiano Reggiano cheese and a fresh mixed salad.
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Technical Identity
Average expiry date
6 months
Salami type
Salami
Type of meat
Beef
Recensioni
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