bresaola half 1.6 kg ca

Before salting, the meat is visually selected and trimmed. The salting is carried out dry, where the meat is sprinkled with salt and natural flavorings, spices and aromatic plants. The meat is left to rest in brine for at least 10 days. During this period, massage operations are carried out to allow for a more rapid and uniform migration of the salt inside the product. This is followed by stuffing into a casing. Both drying and curing last a total of between four and eight weeks, depending on the size of the product.

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