The product

Bresaola di Razza Piemontese - sliced

Pre-sliced bresaola, produced fresh meat from Piedmontese bovines
Country of origin:
Italy - Piedmont
70 g
Minimum order:
1 box with 6 pieces
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Raw material Bresaola produced with the topside cut of Piedmontese bovines breed, from 100% Italian supply chain
Appearance The slice is bright red in colour, the diameter is larger if compared to the classic bresaola because of the considerable size of the topside cut of Piedmontese bovines
Taste Sweet, the flavor of the meat stands out; the spiciness is light and not excessive
Maturing At least 50 days
Our selection The indisputable pleasure of the product and the raw material made up of fresh Italian beef from Piedmontese cattle guaranteed by the COALVI consortium make this bresaola a product of great quality, even in the pre-sliced version.
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Ingredients Topside of Piedmontese breed of Italian origin certified with IT007ET regulation, salt, dextrose, natural aromas, preservatives: sodium nitrate, sodium nitrite
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
Paese di origine ingrediente principale Italy
Nutrition Declaration Energy: 632 kJ / 151 kcal
Fat: 2,5 g
of which saturates: 1 g
Carbohydrate: <0,5 g
of which sugars: <0,5 g
Protein: 31 g
Salt: 3,8 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 Piedmontese race meat. The consortium checks, ensures and certifies, through voluntary labeling, that the meat comes exclusively from Piedmontese cattles born, reared and slaughtered in Italy. In 1988, the brand Coalvi got the recognition of the "quality mark" to indicate the Piedmontese beef and achieved a great reputation over the years. Piedmontese race is the most important Italian breed of beef cattle. Its flesh is considered one of the finest in the world due to its excellent nutritional and diet: it is a very lean meat, tender and flavorful. A meat that is characterized for the presence of connective tissues between the fibers, which makes degustation very particular and pleasant. Many scientific studies have also shown that Piedmontese meat is particularly low in fat: 0,5-1% compared to 3% of other races.
The recipe

Fagottini di Bresaola

Ingredienti (per 4 persone): 12 fette di bresaola, 100 g di sottaceti, 1 cucchiaino di pasta d'acciughe, 1 cucchiaio di capperi, olio extravergine di oliva, erba cipollina Frullare la pasta di acciughe con i capperi e i sottaceti sgocciolati. Aggiungere un filo di olio extravergine di oliva. Posizionare un cucchiaio del composto al centro della fetta di bresaola e chiudere a caramella o fagottino, legato con un filo d'erba cipollina.
The recipe

Melanzane alla Bresaola

Ingredienti (per 4 persone):

200 g di bresaola,
2 melanzane,
200 g di caprino fresco,
olio extravergine di oliva,
sale e pepe.

Tagliare le melanzane per il lato lungo ricavandone fette alte circa 1/2 cm, salarle abbondantemente e lasciarle per qualche ora per togliere l'amarognolo. Sciacquare, asciugare e scottare le melanzane sulla piastra. Spennellare con un pinzimonio di olio extravergine di oliva, prezzemolo,aglio, pepe e sale.
Distendere su ogni fetta di melanzana la bresaola, spalmare un leggero strato di caprino e formare un involtino, fissandolo con uno stuzzicadenti.
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