The product
Carpaccio di Bresaola di Razza Piemontese pre sliced
Bresaola carpaccio made with Piedmontese beef, in slices
Code:
78052
Country of origin:
Italy - Piedmont
Weight:
70 g
Minimum order:
1 box with 6 pieces
| Description | Bresaola carpaccio produced with fresh thighs of male Piedmontese veal |
|---|---|
| Appearance | The slice is bright red, the diameter is slightly larger than the classic bresaola due to the size of the rump, which is quite large in the Piedmontese breed |
| Taste | The perfume is delicate, absolutely not intrusive; in the mouth it is soluble and balanced |
| Maturing | At least 6 days |
| Our selection | A product that is positioned halfway between a carpaccio and a bresaola, from exclusively Italian beef from Piemontes cattle guaranteed by the COALVI consortium: certainly a top of the range sliced meat |
| Ingredients | Leg meat of Piedmontese breed beef, salt, flavorings, dextrose, sucrose, preservatives: sodium nitrate and sodium nitrite, antioxidant: sodium ascrobate |
|---|---|
| Weight | 70 g |
| Packaging | Packaged in tray with modified atmosphere |
| Storage Conditions (packaged products) | Keep at a tempreature between +0 and +4 °C |
| Instructions for use | Do not pierce the packaging |
| Country of origin of the primary ingredient | Italy |
| Nutrition Declaration | Energy: 508 kJ / 120 kcal Fat: 1,1 g of which saturates: 0,5 g Carbohydrate: 0,4 g of which sugars: 0,4 g Protein: 27 g Salt: 2,1 g Typical value per 100 g |
The producer
Coalvi - Carrù (CN) - Piedmont
Why we chose them
Coalvi · the Consortium for the Protection of the Piemontese Beef · works for the enhancement of meat from Piemontese breed.
The consortium checks, ensures and certifies, through voluntary labeling, that the meat comes exclusively from Piedmontese cattles born, reared
and slaughtered in Italy. The consortium counts 1,300 small farms in southern Piedmont, almost all of which are family-run and are dedicated to the
breeding of Piedmontese breed cattle according to a strict discipline that protects the entire supply chain and guarantees a gradual fattening of the
cattle and a diet rich in cereals and fodder. The Piemontese breed is the most important Italian beef cattle breed: its meat is considered one of the
most valuable thanks to its excellent nutritional and dietary characteristics, it is in fact particularly lean, tender and tasty. Furthermore, it is a breed
that lends itself well to a concept of sustainability of slaughter: the meats are not too rich in marbling and are very soft. This allows to optimize all the
cuts of the bovine, both those of the rear perfect for the grill and those of the front more suitable for boiled meats and roasts.
