Bresaola Fiore Delle Alpi is a cured product made from the part of beef leg called “Punta D’Anca” (top side without the adductor muscle). The Bresaola made from this cut is a compact shape and great quality because it comes from the “noble” muscles of the thigh. 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

Red colour, lean meat,
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
Once opened store below 8 °C

WEIGHT AND PACKAGING
PRODUCT

WHOLE VACUUM
PACKED

HALF VACUUM
PACKED

WEIGHT

3,00 – 4,00 kg


1,50 – 2,00 kg

PACKAGING

Small 2 PC/Large 5 PC


Small 4PC/Large 10 PC

CONFEZIONAMENTO STANDARD