Carpaccio di Bresaola - Gianoncelli
Punta d'Anca 
The Carpaccio di Bresaola is a slightly seasoned product which is obtained 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. It has a bright red color given by the characteristic lean and tender meat.
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 and subjected to a short seasoning, according to the customer's request, in conditions of optimal temperature and humidity, such as to favor the organoleptic characteristics typical of the product.
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. It has a bright red color given by the characteristic lean and tender meat.
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 and subjected to a short seasoning, according to the customer's request, in conditions of optimal temperature and humidity, such as to favor the organoleptic characteristics typical of the product.
Categoria:
Cold CutsCarpaccio di Bresaola - Gianoncelli
Punta d'Anca
The Carpaccio di Bresaola is a slightly seasoned product which is obtained 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. It has a bright red color given by the characteristic lean and tender meat.
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 and subjected to a short seasoning, according to the customer's request, in conditions of optimal temperature and humidity, such as to favor the organoleptic characteristics typical of the product.
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. It has a bright red color given by the characteristic lean and tender meat.
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 and subjected to a short seasoning, according to the customer's request, in conditions of optimal temperature and humidity, such as to favor the organoleptic characteristics typical of the product.
