Bresaola Punta d’anca half 1,5kg
Only the most prized part of the cow: the tip of the hip, is used for this cured meat. Using only mature, grass-fed cattle with virtually no fat and processed according to the strict PGI (Protected Geographical Indication) guidelines undergoing a long seasoning cycle. It has a distinctive spicey flavour. The salt curing takes place exclusively in Valtellina.
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Spinata Tuscana 1,5kg
The Spicy Salami of Tuscan delicatessen is a seasoned product of pure national pork with the addition of sweet and spicy pepper, stuffed into a natural casing and tied manually with a string.
Recognized as a “noble” salami, once upon a time the Spicy Salami was made with the scraps of meat to which chilli was added to hide a not always pleasant aftertaste.
