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Bresaola di Manzo Punta d'Anca - Half

Bresaola di Manzo Punta d'Anca - Half

Bresaola di Manzo Punta d'Anca metà is obtained from the finest cut of beef thigh, free of fat and rich in protein, iron, and minerals. Originally from the Lombardy valleys, it is a lean, delicate, and highly nutritious cured meat. Naturally aged, it is ideal for a healthy and balanced diet, perfect for those who play sports.

Shelf Life: Approximately 4 Months

€85,80

Weight 1.7 Kg.

Quantity

ATTENTION: Available for Shipping ONLY IN EUROPE.

ONLY FOR ORDERS WITH US DESTINATIONS

Customs duties and charges, will be determined by the US Government Authorities and will be paid by the final recipient.

The bresaola cured Meats is a prized cured meat obtained from the best cuts of beef thigh, fat-free and with a delicate flavor. It is highly selected, nutritious, and rich in protein, iron, and minerals. Originally from the Lombardy valleys, it is a historic food that combines pleasure for the palate and nutritional well-being

Its preparation requires meat from adult cattle raised on pasture, selected for the leanness and tone of their meat

The selected pieces are carefully cleaned and then salted and aged for several weeks to develop their characteristic aroma and flavor.

Bresaola is defined as " the dish for sports enthusiasts, making it the ideal choice for athletes and those seeking well-being through a balanced diet. The beef bresaola it is considered a healthy and balanced food, suitable for all ages, thanks to its low fat content and high nutritional value

It is rich in protein, vitamins, and minerals, with antioxidant properties thanks to the presence of vitamin E and selenium

Punta d'Anca: it is the most prized cut, corresponding to the part of the rump without the adductor muscle

THE SPORTY DISH

Raw with oil and lemon: Cut thin slices of bresaola and dress with a drizzle of extra virgin olive oil and emulsified lemon juice. Add freshly ground black pepper for an extra touch of flavor.

On a piadina or focaccia: Heat a piadina or focaccia, then add slices of bresaola and, if you like, soft cheese such as robiola or ricotta. You can also add a little arugula for a touch of freshness.

In salads: Add thin strips of bresaola to a mixed salad with fresh vegetables such as tomatoes, cucumbers, and bell peppers. Dress with olive oil, balsamic vinegar, and a pinch of salt and pepper.

With cheese: Serve bresaola with shavings of Parmigiano Reggiano for a rich and tasty appetizer. You can also stuff cheese rolls with slices of bresaola for an elegant appetizer.

In carpaccio: Arrange thin slices of bresaola on a plate and drizzle with olive oil, lemon juice, Parmesan shavings, and a sprinkling of black pepper. Serve as a light and refined appetizer. With gnocchi or risotto: Add strips of bresaola to potato gnocchi or risotto for a tasty and sophisticated main course. In rolls: Wrap thin slices of bresaola around soft cheeses such as goat's cheese or ricotta, add a touch of honey or jam for a gourmet appetizer. With fresh fruit: Serve bresaola with slices of fresh fruit such as melon, apricots, or mango for an irresistible sweet and savory contrast