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Bresaola della Valtellina PGI - Hip Tip

Disponibilità: Disponibile

Only 47 left

46,98 €

Panoramica veloce

Precious norcina specialty of Valtellina, Bresaola PGI is a sausage made from different parts of the bovine, then salted to dry and enriched with pepper and natural aromas. Particularly lean and light, bresaola can be enjoyed alone or seasoned with olive oil, parmesan and rocket.


Ingredients: Beef, salt, natural flavorings, dextrose, gut with edible. Gluten and lactose free.


Weight: 1.8 Kg ± 10%

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Bresaola della Valtellina PGI - vacuum cut from 1,8 Kg ± 10%

Average Nutritional Values per 100 grams of product:

Energy: kJ 634, kcal 151.

Fats: 2.0 g of which saturated fatty acids 0.72 g.

Carbohydrates: 0.4 g of which sugars 0.4 g.

Proteins: 33.1 g

Salt: 4.0 g

Characteristics of the PGI: The Bresaola della Valtellina has obtained the PGI recognition mark with a community regulation of 1996. The production area recognized for certification purposes falls in the entire territory of the province of Sondrio (Lombardy). The origin of the term "bresaola" is uncertain. According to some derives from "brasa", brace, with reference to the braziers used in ancient times to heat and dehumidify the air of the maturing rooms; according to others the name derives from an expression of Valtellina that recalls the "brisa", a gland present in cattle, with a tasty taste. Bresaola della Valtellina is eaten raw; it is produced with beef, salted and seasoned, but there are also versions obtained from the horse. In beef it is obtained from the following muscle masses: topside, hip tip, underfoot, magatello and under the skin. The shape is that of the muscles used, which can be refined to become almost cylindrical. The raw material is dry salted with salt, pepper and aromatic herbs, then left to rest in brine for a period ranging from 10 to 15 days in wooden or steel tanks, at a temperature of 4 ° C. After being washed and dried, the bresaola is stuffed into natural casings, dried and seasoned in conditions of temperature and humidity such as to cause a slow and gradual drying of the product. During this phase and in the subsequent seasoning, for a total duration of about 12 weeks, natural fermentative and enzymatic phenomena are established, capable of making the product storable, digestible and palatable.

The Producer: Salumificio Pedranzini - In the seventies, while Bormio began its transformation from a small rural village to a thriving tourist town and its inhabitants left the land to lend their work to the tertiary sector, Maria and Ernesto continued to follow their passion with stubbornness laying the foundations for the birth of a unique mountain farm, where all the raw materials produced, meat and milk, are transformed into high quality cold cuts and cheeses ready for consumption. Today the Salumificio Pedranzini deals, with the same passion of the past, with the breeding of beef and dairy cattle and pigs that are carefully selected and fed with natural products to offer meat with the best flavors in the sign of undisputed quality .

Production Area: Bormio (Sondrio).

Ulteriori informazioni

Standard 1,8 Kg ± 10 %
Price for unit 26,87 Euro/Kg

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