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Bresaola is a charcuterie product that is made from bovine meat. The raw materials are subjected to dry salting, sprinkling the meat with salt, ground pepper and natural flavorings. This phase can last from 10 to 20 days depending on the season, the altitude at which it is processed and the size of the product. Every 4 days the product is processed to remove excess brine by means of a massage that allows the salt to enter the meat evenly. Then it is washed, stuffed into natural casings and then passed to the drying cells. The seasoning takes place at a temperature between 12 and 18 ° C for a period ranging from 2 to 4 months.

Product with a slow maturing according to tradition
Gluten-free, lactose-free, milk protein-free, GMO-free
Typical taste of seasoned meat well balanced with spices
The right moment: As a second course simply with the addition of oil and lemon or rolled with goat cheese and walnuts.

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