Bresaola Punta d'Anca della Valtellina PGI Half Vacuum Packed (approximately 2 kg)

Description

Product obtained from the rump obtained from adult bovine legs, subsequently salted, pressed into a pseudocylindrical shape, stuffed into casings and seasoned. At the end of the maturation process, Bresaola della Valtellina PGI is marketed in three main formats described below. The PGI mark, awarded to us by the Consortium for the Protection of Bresaola della Valtellina in the year 2000, further guarantees the consumer regarding the absolute quality of the product and the scrupulous respect of the Production Regulations at every stage of processing. Production takes place exclusively in Valtellina which, due to its dry climate and its temperatures which are not particularly high even during the summer season, is ideal for allowing the meat to undergo a correct maturation phase without triggering anomalous fermentation processes. In general, bands are used for the production of Bresaola beef thigh muscles (hip tip, topside, underside, topside, underside). In this specific case, the most valuable part is used, i.e. the tip of the hip (or topside without cover). Quality products. A source of pride for Cantaluppi Tavernerio which, for decades, has based its business on the search for the best suppliers on the market to give its customers the best possible, at the right price. The Cantaluppi brand, moreover, is a guarantee of seriousness, a professionalism that translates into the careful evaluation of the foods to be marketed from the producer to the final consumer. INGREDIENTS: Beef, salt, dextrose, natural flavourings. Preservatives: sodium nitrite (E250), sodium nitrate (E251). Average nutritional values ??per 100g: Energy 640 kJ/151 kcal, Fats 1.9 g of which saturated fatty acids 1.1 g, Carbohydrates 0.8g of which sugars 0 g, Proteins 33 g, Salt 3.3 g.