Bresaola origine Italia
The typicality of this product has distant origins and partly unknown. The processing begins with meat selected from Italian beef, well trimmed in order to give it a rounded shape. At this point the meat is carefully massaged, so that it can absorb the salt and the aromas of the pepper that are part of the tanning. It is left to dry and after a short seasoning the bresaola will be ready to be tasted with a light dressing of oil, pepper, lemon or flakes of pecorino cheese.