Sliced Bresaola of Valtellina - 150g

Italy

Keep the cold cuts refrigerated at all times. They should be stored at a temperature between 1.6°C to 4.4°C. Store the cold cuts in an airtight container or sealed plastic bag. This will help to keep the cold cuts fresh and prevent them from drying out. If you have opened a package of cold cuts, transfer the remaining slices to a new container or bag. This will help to prevent contamination and keep the cold cuts fresh. Be sure to label the container or bag with the date that the cold cuts were opened or sliced. This will help you to keep track of how long they have been stored. It is recommended to consume sliced cold cuts within 3-5 days of opening or slicing, so be sure to use them up before they spoil.

150g, sliced, vacuum packed.

Bresaola della Valtellina PGI is a cold cut made from choice haunch tip, eye of round, topside, silverside and thick flank cuts from the leg muscle of cattle aged between 18 months and 4 years.

The process begins with careful selection of the raw materials and manual trimming of every single cut of meat to remove the external fat and tendons.

Salting is done dry, lasting 10-15 days, and is interrupted by periodic massaging to facilitate uniform absorption of the “curing solution”, composed of salt and natural seasoning. Pepper, juniper berries, dried bay leaves, nutmeg, cinnamon and garlic are some of the natural herbs and spices used to give the product its characteristic mountain aroma, and their particular properties also have an antibacterial and antioxidant effect.

Compared to other cold cuts, Bresaola della Valtellina has the lowest total fat content.