Bresaola Stella Alpina
Punta d'anca
Matured product made by beef thight called “Punta d'Anca” (Haunch's Tip). It has a compact shape and an higher quality as it comes from the “noble” thight muscles. 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'ANCA
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 kJ 626 – KCal 150
  • Edible Fats g 1,9
  • Of which satured fat acids g 0,7
  • Carbohidrate g 0,8
  • Of which sugars g 0,7
  • Proteins g 35
  • Salt g 3,3
Preservation
Store 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 PACKED
WEIGHT: 3,00 - 4,00 KG
PACKAGING: SMALL / 2 PCS BIG / 5 PCS
HALF VACUUM PACKED
WEIGHT: 1,50 - 2,00 KG
PACKAGING: SMALL / 4 PCS BIG / 5 PCS
WHOLE VACUUM PACKED
Packaging
HALF VACUUM PACKED
WHOLE VACUUM PACKED