Bresaola della Valtellina IGP - Gianoncelli
Punta d'Anca 
Typical seasoned product of Valtellina, derived from the finest part of the beef thigh, called "Punta D'Anca".
The final result is a Bresaola with a compact shape and of great value, as it is made using only the noble muscles of the thigh.
The meat is dry-salted, for a period of time that varies according to the size of the cut; then each single piece is stuffed, dried and seasoned in conditions of optimal temperature and humidity, such as to favor the typical organoleptic characteristics of the product, in accordance with the provisions of the technical disciplinary for the Bresaola della Valtellina PGI.
The aging methods are the result of years of experience gained by the Salumificio Gianoncelli and are subject to the production regulations approved by the consortium for the protection of Bresaola della Valtellina.
The final result is a Bresaola with a compact shape and of great value, as it is made using only the noble muscles of the thigh.
The meat is dry-salted, for a period of time that varies according to the size of the cut; then each single piece is stuffed, dried and seasoned in conditions of optimal temperature and humidity, such as to favor the typical organoleptic characteristics of the product, in accordance with the provisions of the technical disciplinary for the Bresaola della Valtellina PGI.
The aging methods are the result of years of experience gained by the Salumificio Gianoncelli and are subject to the production regulations approved by the consortium for the protection of Bresaola della Valtellina.
Categoria:
Cold CutsBresaola della Valtellina IGP - Gianoncelli
Punta d'Anca
Typical seasoned product of Valtellina, derived from the finest part of the beef thigh, called "Punta D'Anca".
The final result is a Bresaola with a compact shape and of great value, as it is made using only the noble muscles of the thigh.
The meat is dry-salted, for a period of time that varies according to the size of the cut; then each single piece is stuffed, dried and seasoned in conditions of optimal temperature and humidity, such as to favor the typical organoleptic characteristics of the product, in accordance with the provisions of the technical disciplinary for the Bresaola della Valtellina PGI.
The aging methods are the result of years of experience gained by the Salumificio Gianoncelli and are subject to the production regulations approved by the consortium for the protection of Bresaola della Valtellina.
The final result is a Bresaola with a compact shape and of great value, as it is made using only the noble muscles of the thigh.
The meat is dry-salted, for a period of time that varies according to the size of the cut; then each single piece is stuffed, dried and seasoned in conditions of optimal temperature and humidity, such as to favor the typical organoleptic characteristics of the product, in accordance with the provisions of the technical disciplinary for the Bresaola della Valtellina PGI.
The aging methods are the result of years of experience gained by the Salumificio Gianoncelli and are subject to the production regulations approved by the consortium for the protection of Bresaola della Valtellina.
