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Bresaola punta d'anca Extra Mottolini 2 Kg
Mottolini's Extra Hip-tipped Bresaola Extra 1.5 Kg is a product made with beef from 18 months old calves. Protein salami with very little fat. Excellent with grain and a drizzle of extra virgin olive oil. This bresaola is matured slowly, which gives it tenderness and finesse.
More details
ingredients
Carne di Bovino, Sale, Destrosio, Aromi naturali.
Size
1.9-2.0 Kg
Shipping -50%
Shipping costs 50% discount for orders from 139€
Quality guaranteed
All products are the result of a careful selection process
Fresh products
The products are packaged in the way that their freshness is preserved
Bresaola punta d'anca Extra Mottolini 2 Kg
Selling the Bresaola d'anca Extra Mottolini a traditional product from Valtellina online
La Bresaola punta d'anca Extra Mottolini 1,5 Kg è un prodotto davvero gustoso prodotto con carne del taglio punta d'anca proveniente da vitelloni maschi di 18 mesi. La bresaola Bresaola punta d'anca Extra Mottolin viene prodotta con il taglio punta d'anca proveniente da vitelloni di razza scelta. La bresaola si presenta di colore rosso, con sfumature tra il rosa e l'arancio,La materia prima fresca è sottoposta ad una salagione più lunga di quella tradizionale e ad una lenta stagionatura che conferisce a questo prodotto finezza e tenerezza. Ottima consumata con olio e limone.
| meat | bovino |
|---|---|
| Size | 1.9-2.0 Kg |
| Allergens | assenti |
| Location | via Lozzoni, 5 - 23020 - Poggiridenti -SO |
| more informations | Energia 671 kj 158 kcal VALORI MEDI SU 100 GR. DI PRODOTTO (data la natura del prodotto i dati sono da ritenersi puramente indicativi) Grassi 1,6 g di cui acidi grassi saturi 0,5 g Carboidrati 1 g di cui zuccheri 0,5 g Proteine 35 g Sale 3,9 g |
| ingredients | Carne di Bovino, Sale, Destrosio, Aromi naturali. |
| How it's made | The bresaola is made with the punta d'anca cut; a long dry salting process is carried out on the fresh meat and during this phase, spices can be added to give aromas to the meat. Once the salting is over, the curing step then takes place. For the bresaola this phase is very slow and more importantly, natural. After the meat is put in casings, it is then left to dry for one week and only afterwards the real curing takes place in designated rooms. The resulting product is a perfect and unique cured meat. |
| Storage | In cool environment. Cover the sliced side with a cloth. |
| Aging | medium-aged |
| Salami type | Salami |
| Type of meat | Beef |
| Average expiry date | 6 months |
Combinations
We suggest to pair the Bresaola with red wine, that is acid but not too full in body, such as the Barbera by the Azienda Agricola Monte Alto. Together with Parmigiano Reggiano cheese and a fresh mixed salad.
Technical Identity
Average expiry date
6 months
Salami type
Salami
Type of meat
Beef
Recensioni
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