The production process of the Bresaola della Valtellina begins with a rigorous selection of the best beef rumps and their careful trimming.
The dry salting and flavouring are followed by stuffing the meat into gut casings and the drying phase, which lets the raw material dehydrate rapidly. Finally, the curing phase gives the finished product a particular complexity of flavours and aromas typical of Valtellina.

Corte Buona Bresaola della Valtellina I.G.P. 70g

£3.85 Regular Price
£2.89Sale Price
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