Bresaola Punta D'Anca

The Bresaola Punta D'Anca is a fine dry-cured meat made from selected beef, specifically from the muscle mass of the bovine tight. Of all the different Bresaola cuts, Punta D'Anca is the most appreciated one. Bresaola carries a deep ruby red shading and has very thin lines of marbled fat scattered through it. You’ll frequently see it served as thin slices over a bed of arugula. The flavor differs greatly from cuts like prosciutto. Whereas prosciutto is distinctly smooth and rich with its fat content, Bresaola prioritizes a sweet, aromatic flavor that accentuates the taste of the lean beef it’s made from and the spices used to impart flavor notes. 

Bresaola is made with a very simple procedure. The beef meat is trimmed and prepped by butchers to ensure an intact, lean piece. Once prepped, a blend of salt, white pepper, nutmeg, and warm spices is massaged into the muscle. These spices provide Bresaola with its unique flavor and also begin the curing process. By the end of the curing and aging period, which typically lasts at least 85 days, the meat will be pulled, prepped, and sliced to serve. The end product is identifiable by its deep ruby-red coloration and its one-of-a-kind flavor profile.

Bresaola is one of the meats poorer in fat and more digestible. From the nutritional point of view, it is a source of high-quality proteins, vitamins and minerals allied to the proper functioning of the metabolism (in particular, of B vitamins, zinc, and phosphorus. Furthermore, its phosphorus promotes healthy bones and teeth, iron and copper are important for the production of red blood cells and potassium helps to promote good cardiovascular health. However, bresaola is rich in salt and cholesterol, both enemies of heart health. According to experts, their contribution should be limited, respectively, to 2 grams and 300 mg a day.

5 things you don't know about bresaola

For perfect gradual natural seasoning of bresaola, it can take over 4-8 weeks. The use of quality meat (only selected breeds of cattle and preferably raised outdoors) and fine cuts ( only five are allowed, the best) is used.

Indeed, they are all different because each company has "its" recipe, which depends on the cut of used beef and the added ingredients or additives. The allowed cuts are the hip tip, magatello, topside, under-shank, and under-thin. “90% of Bresaola is produced starting from the hip tip, softer and more versatile. During processing the meat is sprinkled with sodium chloride and natural flavors but wine and spices can also be added, which give the bresaola different nuances of taste and aroma. To complete the "recipe" sugars are used, which are used to promote aging, nitrites, nitrates, ascorbic acid, and salt. And it takes 10 days for the salting to complete.

Lemon and rocket should be used in moderation

How is bresaola tasted by Italians? In most cases simply with a lemon wrap and a handful of rocket. A perfect combination but in reality, it is not. And for several reasons. The first is that bresaola is so delicate that it runs the risk of being dominated by flavors that are too strong, too bitter (like artichokes or chicory) or too astringent (like lime and lemon). Therefore, it takes just two simple steps to better enjoy the combined bresaola, rocket and lemon. First: do not squeeze the lemon directly on the bresaola (otherwise it "cooks") but emulsify it with oil and pepper. As for the rocket, the suggestion is not to "drown" the bresaola but to respect the "golden" proportions: 1 part of the rocket every 4-5 parts of bresaola.

Bresaola can be used in many ways and many recipes in the kitchen. Never let it cook, however: to preserve all its delicate flavor and keep it soft, it should only be added at the end of cooking or out of the fire. Otherwise, it hardens and, especially if grilled it becomes bitter.

It is delicious with fruit, even exotic.

It is a perfect accompaniment to cheese, But how many have tried to serve bresaola with ginger, dried figs, almonds, apricot, melon or even with exotic fruit? Pineapple, mango, and avocado, especially if ripe, offer fresh sweet notes that make it a perfect dish even in summer. While in winter you can make room for orange, khaki, and pomegranate.

This delicious cured beef is marinated in mountain herbs and red wine. Careful preparation and meticulous seasoning produces a deep red color with a delicate sweet taste. Our Bresaola, mastered by the northern Italian norcino, is now available from Uraguay.

Suggestion: Sliced very thinly, Bresaola makes a great addition to a plate of antipasti accompanied by some prosciutto and salami. It is also an ideal lunch time snack with slivers of parmigiano, lemon juice and fresh bread. Try cutting it into strips in a salad with some fresh figs or buffalo mozzarella

 What are the nutritional properties?

• 100 g of bresaola della bring about 151 calories

• 59.3 g of water

• 33.1 g of protein

• 2.0 g of lipids, of which 0.72 g of saturated fats, 0.69 g of monounsaturated fats, 0.40 g of polyunsaturated fats and 63 mg of cholesterol

Among the vitamins and minerals, 100 g of bresaola make:

• 2.74 mg of niacin

• 0.77 µg of vitamin B12

• 0.52 mg of vitamin B6

• 0.41 mg of thiamine

• 0.14 mg of vitamin E

• 0.13 mg of riboflavin

• 1,600 mg of sodium

• 630 mg of potassium

• 269 mg of phosphorus

• 26 mg of magnesium

• 15 mg of potassium

• 6 mg of calcium

• 4.5 mg of zinc

• 2.6 mg of iron

• 0.07 mg of copper

• 0.02 mg of manganese

• 7 µg of selenium

Possible benefits and contraindications

Approximately 3lb (1.3kg) - Weight may vary +/- 0.6lb

Ingredients: Beef, salt, dextrose, spices, garlic, sodium nitrite, potassium nitrate

Packaging: Vacuum-sealed Plastic

Product of Uruguay