Bresaola Punta d'anca

Bresaola is an air-dried ham that always comes from the leg of beef. The leg of beef consists of several cuts. The quality of the ham is naturally influenced by the selection of these cuts. The punta d'anca, literally translated as the tip of the hip, is the best part of the leg. You can also find therump of beef for steaks or carpaccio in our online shop. By selecting this cut, the ham is particularly tender.
At our partner Bedogni Edigio from Parma we also have the choice between Bresaola di Torro or the classic Bresaola punta d'anca from a heifer. Anyone who knows us knows that we always prefer heifers and oxen when it comes to beef, and of course that also applies to the Italian specialties that we buy from our partner in Parma. The female version of the Bresaola is more tender, finer-grained and more finely marbled. This gives our ham a full-bodied, fine aroma.

Bresaola is an air-dried beef ham. Our ham has a fruity, mild aromatic flavor and should always be eaten in thin slices. The ham is sometimes lightly streaked with fine white veins of fat and is very tender; it has a subtle herb scent and is a bright ruby ​​red.
Due to the drying out of the raw ham and the resulting low water content, Bresaola contains a lot of protein and plenty of minerals, such as zinc and iron, as well as the important B vitamins. This lean, air-dried raw ham is therefore very suitable for diets.

You only need a few ingredients to make an outstanding antipasto dish: Place the Bresaola in thin slices on a plate, just like beef fillet carpaccio. Then grate Parmesan over it. Spread a few rocket leaves on top and finally drizzle with extra virgin olive oil and freshly ground pepper. Another delicious preparation method is to fill the Bresaola punta d'anca slices with a little seasoned goat's cheese and roll them up. To do this, simply stir the goat's cheese with a little olive oil until creamy. Both recipes go very well with freshly baked ciabatta or baguette bread.