Matured product, it comes from the horse thigh called Sottofesa (Underloin), which is the rear part of the leg's muscle and precisely of the long large muscle. Dry salted (for a period that depends upon the size), every single piece is stuffed, dried off and matured in optimal temperature and damp so that thet aid the typical organoleptic characteristics. Maturation methods come from multi year experience by Salumificio Gianoncelli.
CUT - PUNTA D'ANCAMade from the choicest part of the topside of horse. The salting process is longer than in the traditional method and is followed by slow curing for a particularly fine, tender product.
Sensorial CharacteristicsRed coloured, very lead tender meat, delicated and soft smell, unique taste.
How to serveTo be eaten on its own to relish its typical taste. Adding some butter or rocket and some lemon drops, or at will.
Nutritional facts (100 g)
- Energy kJ 650 – KCal 165
- Edible Fats g 5
- Of which satured fat acids g 0,9
- Carbohidrate g 0,7
- Of which sugars g 0,3
- Proteins g 30
- Salt g 3
PreservationStore at a temperature between +2° C and +4° C the vacuum packages; store in a cool place the natural product
WEIGHT AND PACKAGING
WHOLE VACUUM PACKEDWEIGHT: 2,00 - 3,00 KG
PACKAGING: SMALL / 2 PCS BIG / 5 PCS
HALF VACUUM PACKEDWEIGHT: 1,00 - 1,50 KG
PACKAGING: SMALL / 4 PCS BIG / 10 PCS
WHOLE VACUUM PACKED
Half vacuum packed
Whole vacuum packed