Carpaccio Intero da 2,5 kg circa

The Carpaccio di Bresaola is a product that is obtained starting from a wide variety of bovine muscle masses, including the rump and the underfine.

The selected raw materials are subjected to dry salting, sprinkling the salt meat, ground pepper and natural flavors that give it its characteristic flavor.

Every 4 days the product is worked to eliminate the excess of brine by a massage that allows the salt to enter evenly into the meat, which makes it even more resistant and able to increase its expiration date.

It follows the bagging in guts completely natural and then move to the drying cells.

The seasoning phase takes place at a temperature between 12 and 18 ° C for a period ranging from 2 to 4 months.

The Carpaccio di Bresaola stands out for its intense ruby ​​color and slightly smoky flavor.

This long and meticulous process makes this product sought after for its high nutritional elements, with a slightly smoky taste that makes it inviting and suitable as an ingredient in many traditional Italian haute cuisine dishes.

INGREDIENTS

Beef, salt, dextrose, gelling agent: E407, flavorings. Antioxidant: E316. Preservatives: E250. Average Nutrition Facts per 100g of product: energy value: 468 kJ - 112 Kcal; Fats: 2 g of which saturated fatty acids 0.8 g; Carbohydrates: 0.5 g of which sugar 0.5 g; Protein: 23.1 g; Salt: 1,5 g.

Gluten-free and lactose-free

SHIPMENTS

Possibility of supplying wholesale restaurants, delicatessens, pizzerias all over Europe (we serve: Austria, Belgium, Croatia, Denmark, Finland, Germany, Greece, Ireland, Luxembourg, Malta - Valletta, Holland, Poland, Portugal, United Kingdom, Spain , Sweden, Switzerland, Slovenia).

The product is shipped fresh a few hours from production from Andria in Puglia

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