Top round bresaola

maturation at least 30 days

121.00 / VAT included

Typical specialty from Lombardy

Maturation: at least 30 days
Weight: kg. 3,5 +/- 0,200
Packing: Product sold whole or in vacuum-packed halves
Whole: from 2 to 4° C

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A very pleasant discovery

Bresaola is obtained from a muscular cut of meat from the cow’s haunch, which is trimmed and salted before being left to dry and mature.
With under 3% fat and high in energy and proteins, Bresaola is the deli meat of choice for athletes and people who love to stay healthy.

Chef’s Tips

All you need is a drizzle of extra virgin olive oil and some slivers of Parmesan for a one-course meal that is quick to prepare, delicious and nutritious.
If you enjoy more complex dishes, try a roulade: roll the Bresaola around a mixture of soft goat’s cheese, made creamy by mixing it with a drizzle of extra virgin olive oil.

Additional information
Weight 3.7 kg

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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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