Carpaccio di Bresaola is a lightly cured beef product made from “Punta d’anca” (top side without the adductor muscle). The Bresaola made from this cut has 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 and cured for a short time, depending on customers’ requests, in optimal temperature and humidity conditions in order to obtain the product’s typical organoleptic characteristics.
SENSORIAL CHARACTERISTICS

Bright 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

HALF VACUUM
PACKED

WEIGHT

2,00 – 2,50 kg

PACKAGING

Small 4 PC/Large 10 PC

STANDARD PACKAGING