CANTALUPPI - Bresaola Punta d'Anca Valtellina IGP Half Vacuum (2 kg. Approx) - Italian artisan product

Description

Product obtained from the topside obtained from adult bovine thighs then salted, pressed into pseudocilindrica shape, stuffed into casings and cured.At the end of maturation the bresaola della Valtellina IGP is sold in three main formats described below. The IGP, given to us by the Consortium for the Protection of the Bresaola in 2000, further ensures the consumer about the absolute quality of the product and the scrupulous respect of the Disciplinary of production in every phase of production.The production takes place exclusively in Valtellina, which, for its dry climate and its temperatures are not particularly high even during the summer season, it is ideal to allow the meat proper curing stage without triggering the anomalous fermentation processes.In general, for the production of Bresaola uses the muscles of the bovine thigh (hip tip, rump, sottofesa, topside, sottosso). In the specific case is used the most valuable part, the tip of the hip (or rump without cover).Quality products. A source of pride for Cantaluppi Tavernerio that, for decades, bases its activities on the research of the best suppliers in the market to give its customers the best that you can, at the right prezzo.Il Cantaluppi brand, after all, is a guarantee of professionalism, a professionalism that results in the careful assessment of food to be traded by the producer to the final consumer. INGREDIENTS: Beef, salt, dextrose, natural flavors. Preservatives: sodium nitrite (E250), sodium nitrate (E251). Average nutritional values per 100g: Energy 640 kJ / 151 kcal, Fats 1.9 g of which saturated fatty acids 1.1 g, Carbohydrates 0.8g of which sugars 0 g, Proteins 33 g, Salt 3.3 g.

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