The product

Bresaola di Carne fresca Punta d'Anca

Bresaola obtained by the processing of punta d'anca muscles
Sku:
82001
Country of origin: **
Italy, Lombardy
Weight:
3 kg approx
Minimum order:
1 piece
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** ATTENTION: the origin of the raw material may be different

Description
Bresaola of punta d'anca obtained from fresh meat of selected cattle, dry-salted and seasoned according to tradition
Appearance
Round and regular shape due to the use of a mesh gut, with bright red meat, slightly marbled
Taste
Juicy and well balanced, the spiciness is not intrusive
Maturing
At least 28 days
Curiosity
The fresh meat used by Paganoni comes almost entirely from France: Blonde Acquitaine or Garronese breed cattle, bred in the semi-wild state, which have large-sized thight
Our selection
We were looking for a bresaola of fresh meat, processed from a quality raw material and seasoned without haste. The meeting with Nicola Paganoni confirmed our expectations, thus starting a new project and a new collaboration
Ingredients
Carne di bovino (punta d'anca), sale, destrosio, aromi naturali, conservante: E250, E251.
Weight
3 kg approx
Packaging
Vacuum packed
Storage Conditions (packaged products)
Conservare a temperatura compresa tra +0 +7 °C
Nutrition Declaration
Valore energetico: 673 kJ / 168,3 kcal
Grassi: 2,9 g
di cui saturi: 1 g
Carboidrati: di cui zuccheri: Proteine: 33,7 g
Sale: 3,8 g
Valori riferiti a 100 g di prodotto
The producer

Paganoni - Chiuro (SO) - Lombardy

Paganoni - Chiuro (SO) - Lombardy

Selected because

Paganoni was born in the late '80s thanks to Paride Paganoni who bought a small butcher shop in Caiolo, in the province of Sondrio. Its speciality was the production of cured meats typical of the Valtellina area. The success of the bresaola and the foundation of the Consortium for the protection of the Bresaola della Valtellina IGP in 2001, established a turning point that leaded the company to enlarge and move to its current factory in Chiuro, becoming a point of reference for professionals of food sector. Nicola Paganoni told us that the most important thing, in the production of bresaola, is the quality of the raw material: Paganoni in fact, since 2006, processes mainly fresh meat from Blonde Acquitaine or Garronese cattle, bred in France in a semi-wild state and having important dimensions. The processing takes place without haste, respecting the times of the product and the ancient recipes.

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