Whole Bresaola punta d’anca 2,6 kg

It’s a low-calorie and low-fat food, it’s very rich in proteins, iron, mineral salts and vitamins B2 and PP. It’s highly digestible and it's the cold meat poorest of fats, it’s recommended by the dieticians to everybody, particularly during the growth and to the sportsmen.
Specially selected fresh-meat Bresaola. This is a top-quality Bresaola, made strictly of selected fresh-meat from European cattle-farming, and only from 18-months old male-calf of particulare cattle breed. It is a cured meats using a slow slating process, a bit longer that the traditional one, as longer too the maturing time by which it achieves a very delicate taste becoming thus particularly mellow.
When sliced, and we recommend very thin slices, it looks pale-red and variegated, showing rose-coloured and orange shades.
The Bresaola is eaten raw as principal dish, natural or seasoned with oil and lemon, or as appetizer with the other cold meats like the Parma Ham and the Salami of Felino, and served with some table wines as the Wines of Parma.
The Bresaola is an excellent ingredient for the refined gastronomy. The secret is in its simplicity that allows fanciful combinations and the invention of tasty and easy dishes.