Cured horse meat product made from the internal muscles of the leg called “Punta d’anca” (top side), including the semimembranosus muscle, the internal rectus muscle and the adductor muscle. It is dry salted for a period of time that varies for each piece, then the pieces are stuffed into casings, dried and aged in optimal temperature and humidity conditions, in order to obtain the product’s typical organoleptic characteristics. Ageing methods are based on Salumificio Gianoncelli’s many years of experience.
SENSORIAL CHARACTERISTICS

Bright red colour typical of horse meat,
lean, tender, delicate and light smell,
unique taste.

HOW TO SERVE

Au naturel, to taste its typical flavour
With butter or rocket and a few drops of lemon
As desired

CUT - PUNTA D'ANCA
NUTRITIONAL FACTS
STORAGE

 Store the vacuum packed product at a temperature between +2 and +4°C
Store the natural product, with or without netting, below 14 °C

WEIGHT AND PACKAGING
PRODUCT

WHOLE VACUUM
PACKED

HALF VACUUM
PACKED

WEIGHT

2,00 – 3,00 kg


1,00 – 1,50 kg

PACKAGING

Small 2 PC/Large 5 PC


Small 4 PC/Large 10 PC

STANDARD PACKAGING