Bresaola is an air-dried beef ham of Italian origin. We only use beef our own slaughter for its production. Preparation Bresaola is produced selected parts of the leg of beef. After a maturing period of 4 weeks, the bresaola is stored and air-dried at controlled temperature and humidity. How to enjoy it Bresaola is ideal for preparing light and tasty dishes. Cut into slices, seasoned with thin shavings of Parmesan cheese, a little balsamic vinegar, olive oil, a squeeze of lemon juice and a pinch of pepper, bresaola is a unique and irresistible appetiser... and a must for any South Tyrolean snack.
A dense porous vinegar aged for many months in wooden casks. An unmistakable sweet and sour aroma, well-proportioned flavour to delicately accompany any course. The rich smooth flavour is the fruit of a painstaking selection of raw materials and the aging process in casks made of different woods.
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Table Parmesan - an original Italian Stravecchio. The cheese is compact in his structure with little punching, like the Grana (Parmesan). With increasing maturity this cheese tends to become emery and fragile.
The thin bacon is won the pork leg without fat and skin. The maturity of the thin bacon up to the right cut firmness takes place in the Sarntaler mountain air.
For you individual voucher please insert a quantity (f.e. quantity: 19 x 1,00 = 19,00 Euro)
