Breasola Della Valtellina IGP Intero

Among all salted meat products (such as Prosciutto di Parma, Carpaccio, etc.) bresaola falls into the category of uncooked whole piece raw salami. Originally from Valchiavenna (brisaola), various types of bresaola are produced in various parts of northern Italy, (each one with its typical name) which are distinguished by the meat used, which may be horse, beef, venison or pig, as well as for the procedure used for production.

The bresaola is normally of a cylindrical or parallelepiped shape, more or less regular, wrapped in a grayish casing, with or without binding.

When cut, the bresaola appears reddish, more or less dark or lit depending on the meat used, compact, with poor veins due to fat deposits and natural connective. It is eaten sliced, as an appetizer or as a second course.

Recommended for the preparation of typical dishes of the Italian culinary tradition, the Bresaola is used as an ingredient for appetizers or as a side dish in elaborate dishes.

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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