BRESAOLA PUNTA D'ANCA
The Product
The finest, most prized cut of Italian air-dried, salted beef, coming specifically from the "tip of the hip" (punta d'anca) of the cow, resulting in a lean, tender, deep ruby-red meat with a delicate, slightly spicy flavor and aroma, making it a healthy, high-protein charcuterie often served thinly sliced with olive oil, lemon, and Parmesan.
Origin & Terroir
From Valtellina in Lombardy's Alpine region, where the cool mountain air provides perfect conditions for air-drying beef. The punta d'anca (hip tip) is the most prized cut.
How to Enjoy
Slice paper-thin and dress with extra virgin olive oil, lemon juice, and shaved Parmigiano. Pairs with arugula salad and Valtellina red wines (Sforzato or Inferno). A healthy, protein-rich antipasto.
Did You Know?
Bresaola dates back to the Renaissance when Valtellina's isolation necessitated preservation techniques. It's one of Italy's leanest cured meats, with only 2% fat, making it popular among health-conscious consumers.