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Bresaola Bordoni La Rossa
The bresaola Bordoni La Rossa is a typical product of Valtellina, produced with beef, the piece used is the tip of the hip. Protein salami with very few fats. Excellent with grana cheese and a drizzle of extra virgin olive oil.
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Selling the Bresaola Bordoni a traditional product from Valtellina online
The production area of the La Rossa Bordoni bresaola coincides with the whole province of Sondrio, an area delimited by Valtellina and Valchiavenna. The meat used for bresaola is the beef with very precise cuts such as Fesa and Punta d'Anca Sottofesa, Magatello and Sottosso. The Bresaola Bordoni La rossa is produced with the cutting of the hip point from selected breed of calves. The La Rossa bresaola is red in color, with shades of pink and orange. Excellent consumed with oil and lemon.
| meat | Bovino |
|---|---|
| Size | 1,5 kg circa |
| Location | Salumificio Bordoni Via padellino 44 23030 Mazzo di Valtellina SO |
| more informations | Umidità: 61 % Grasso: 4 g/100 g Ceneri: 4,8 g/100 g Proteine: 30 g/100 g Carboidrati: < 1 g/100 g NaCl: 3,7 % pH: 5,6 aw 0,94 Valore energetico: 159 kcal/100 g 665 kJ/100 g |
| ingredients | Carne di bovino, sale, destrosio, aromi naturali. Conservanti: E250, E252. |
| 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.
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