Cured beef IGP · Valtellina
Bresaola della Valtellina IGP
Lean beef (Punta d'Anca, rump), salted and slowly cured in the dry alpine air of Valtellina. Very lean, almost fat-free, tender, with a dark red colour. The slimline charcuterie of gourmet platters.
IGPAppellation
Lean beefMeat
ValtellinaOrigin
CuredType
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ITasting notes
Profile
Intensity
MildIntense
Length
ShortLong
Saltiness
Lightly saltedSalty
Meltiness
FirmMelting
Tasting
Appearance
Uniform dark red, fine fibres, very little fat.
Aroma
Undergrowth, sweet spices, matured meat.
On the palate
Lean and tender, moderately salty, herbaceous finish.
Aromas
UndergrowthSpicesMatured meatAlpine herbsNuts
Pairings
Rocket, Parmesan & lemon carpaccioOlive oil & pepperBruschettaValtellina red wine
IIIThe producer
IGP area of Valtellina (Sondrio province, Lombardy): beef salted and cured in dry alpine air under the supervision of the Consorzio Bresaola della Valtellina.
VSpecifications
- Origin
- Lombardy, Italy
- Format
- Punta d'Anca, ultra-thin sliced
- Packaging
- Sold by weight
- Storage
- Refrigerated (0–4 °C)
- Reference
- CHA-004
Information
- Type
- Cured beef
- Meat origin
- Beef (rump / Punta d'Anca)
- Presentation
- Ultra-thin sliced
- Appellation
- IGP
The cured meat