Bresaola Bontà Rara

maturation at least 60 days

280.00 / VAT included

Typical specialty from Lombardy


Maturation: at least 60 days
Weight: kg. 6,8 +/- 300
Packing: Product sold whole or in vacuum-packed halves
Whole: from 2 to 4° C

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A very pleasant discovery

A true rarity made with fresh meat from highly-prized cattle breeds.
Matured for 60 days, it develops an intense aroma, extraordinary tender consistency and a flavour which makes it delicious even eaten plain.
With only 2% fat and a high protein content, this bull Bresaola is a delicious source of energy.

Chef’s Tips

Its distinct flavour needs no accompaniments or food pairing.
May be enjoyed simply with rocket, extra virgin olive oil and slivers of Parmesan.

Additional information
Weight 7.2 kg

Discover The Range

We are located in the tastiest part of Italy: Langhirano, near Parma, Emilia, the beating heart of Italian gastronomic quality.

Langhirano is a revered site for any gourmet who’s fond of air cured ham. Only here, in the valley where the Parma Creek runs, the weather agents provide the unique conditions that allow the perfect seasoning process for Parma Ham and the other great cold cuts of Parma tradition.
We have worked here since 1956. 

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