Bresaola Punta D'Anca

Excellent product. 50 years ago bresaola was produced only in Valtellina, a long valley in Italy bordering Switzerland. It became popular and they had to import the meat from Argentina and Uruguay.With the availability of industrial refrigeration and wind control, Uruguay started to produce it. This is lean meat of excellent taste. I slice on third in thin slices and vacuum then in a dozen portions as well as the remaining uncut meat, The last refrigerated for several months. I serve the slices with good olice oil and lemon juice, pepper and parsley.

It's a good product especially if you like a bresaola that is not aged too much. Especially good with lemon, olive oil and parmigiano shavings!

Amazing , like being home in Italy