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BRESAOLA PUNTA D'ANCA
Produced in Valtellina, Bresaola is made with the thigh muscles of beef, mainly of South American origin (Brazil, Argentina).
which is seasoned with salt, spices and aromatic herbs.
It maintains a delicate flavour thanks to the climate and air found in the production area.
Curing: 35/40 days
Whole size from: 2.8/3.5 kg