Cured beef product made from “Sottosso” (thick flank), the front of the leg composed of the anterior rectus muscle and the vastus lateralis, vastus medialis and vastus intermedius muscles. 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 - NOCE
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

1,50 – 2,00 kg


0,80 – 1,00 kg

PACKAGING

Small 5 PC/Large 10 PC


Small 10 PC/Large 20 PC

STANDARD PACKAGING