Bresaola della Valtellina IGP - Punta d'Anca

This cured meat is typical of Valtellina area, and is produced using a particular part of the bovine’s haunch called "Punta d'Anca" (literally “hip-top”). The Bresaola obtained has a solid shape and is it considered very refined since it is produced using only the “noble” muscles of the haunch. This cured meat follows a dry-salting procedure, which duration vary according to the product’s size. then each piece is stuffed in a natural case, dried and aged in a special environment with optimal temperature and humidity conditions. Salting is dry-for a period that varies depending on the size, then each single piece is bagged, made dry and age in conditions according to the guidelines prescribed by the IGP standard classification (a label of protected origin).