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Bresaola Chiavennasca Panzeri a metà

Bresaola Chiavennasca Panzeri a metà

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Bresaola della Valtellina Panzieri a metà - 1,5 Kg.
64.00 $

For over 70 years Salumificio Panzeri has continued the tradition of Chiavennasca and Valtellina Bresaola, updated to the highest quality and food safety standards.

Salting is another fundamental element in the production of Bresaola Panzeri.

In the past, the churning (dry salting) consisted of manually massaging the meat to soften it and let the homemade mixture of salt, spices and aromas penetrate deeply. Today the hands are replaced by automatic churns that allow the salt to penetrate evenly into the tissues, so as to obtain a delicate, soft and moderately sapid product.

The recipe for tanning, on the other hand, is the traditional one which includes the presence of pepper, juniper and laurel according to the top secret formula that gives the Bresaola Panzeri a peculiar nuance of taste and aroma which is the "signature" of the producer.
A slow seasoning

The impregnated tanning meat is left to "rest" for 10/15 days before moving on to the delicate seasoning stage. Stuffed in casings of bovine gut, it is left to dry in cells that reproduce the humidity and temperature typical of the natural ravines of the area.

Drying has an average duration of one week and should favor rapid dehydration of the meat in the first days of treatment. The actual maturing phase takes place at a temperature between 12 and 18 ° C in order to favor the natural fermentation processes.

In total, between drying and maturing, the "maturation" of bresaola della Valtellina varies from 28 to 60 days depending on the size of the piece.

Manufacturer: Salumificio Panzeri

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Bresaola Chiavennasca Panzeri a metà


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