Delicate Bresaola
Noce
Matured product, it comes from the beef thigh called Sottosso (Underbone), which is the leg's front part, made on the right front muscle and the large outer 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 - NOCE
Made from the choicest part of the topside of beef. The salting process is longer than in the traditional method and is followed by slow curing for a particularly fine, tender product.Sensorial Characteristics
Red coloured, very lead tender meat, delicated and soft smell, unique taste.How to serve
To 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 values 687kJ 164 kcal - Fat 2,7 g - Satured fat 1 g - Carbohydrates 0,7 g - Sugars 0,5 g - Protein 34 g - Salt 3,7 gPreservation
Store at a temperature between +2° C and +4° C the vacuum packages; store in a cool place the natural productWEIGHT AND PACKAGING
WHOLE VACUUM PACKED
WEIGHT: 1,00 - 1,50 KgSMALL PACKAGING 5 PC
BIG PACKAGING 10 PC
HALF VACUUM PACKED
WEIGHT: 0,60 - 0,80 KgSMALL PACKAGING 10 PC
BIG PACKAGING 20 PC
Packaging


