Bresaola Punta D' Anca

Production takes place exclusively in Valtellina which, thanks to its dry climate and temperatures that are not particularly high even during the summer season, is ideal for allowing the meat to undergo a correct maturing phase without triggering anomalous fermentation processes. For the production of Bresaola, the muscle strips of the thigh are used, and in this specific case the most prized part is used, that is the tip of the hip (or rump without the cover). The drying/maturing process lasts from 4 to 8 weeks.

INGREDIENTS: Beef, salt, dextrose, natural flavours. Preservatives: E250 (sodium nitrite), E251 (sodium nitrate).

ORGANOLEPTIC CHARACTERISTICS
Smell Typical of the product, slightly spicy, meaty, intense. No abnormal, unpleasant odours of any kind. Colour Characteristic, intense red, slightly dark at the edges. Barely visible white fat veins. Consistency Compact and free of cuts or cracks. Taste Typical of the product, delicate but tasty and pleasant.

NUTRITIONAL CHEMICAL CHARACTERISTICS
DETERMINATION UNIT OF MEASURE AVERAGE VALUE
Moisture % w/w 60 % (max 62 %)
Protein (N x 6.25) % w/w 31 % (min 30 %)
Fat % w/w 3 % (max 7 %)
Minerals % w/w 5 % (min 4 %)
Carbohydrate % w/w 0.60 %
Energy value kcal / 100 g 143
Energy value kJ / 100 g 606