Bresaola Punta d'anca

Bresaola is an air-dried ham that must always come from the leg of beef. The leg consists of several cuts. The selection of these cuts naturally influences the quality of the ham. The punta d'anca, literally the tip of the hip, is the best part of the leg.Beef rumpYou can also find it for steaks or carpaccio in our online shop. Selecting this cut gives the ham a particularly tender texture.
At our partnerBedogni EdigioFrom Parma, we also offer the choice between Bresaola di Torro or the classic Bresaola punta d'anca from a heifer. Those who know us know that webeefWe always prefer heifers and oxen, and this naturally also applies to the Italian specialties we source from our partner in Parma. The female version of bresaola is more tender, finer-grained, and more finely marbled. This gives our ham a full-bodied, delicate flavor.

Bresaola is an air-dried beef ham. Our ham has a fruity, mildly aromatic flavor and should always be eaten in thin slices. The ham is sometimes lightly streaked with fine white fat and is very tender, with a subtle herbal aroma and a brilliant ruby ​​red color.
Due to the drying process of the raw ham and the resulting low water content, bresaola contains high levels of protein and abundant minerals, such as zinc and iron, as well as important B vitamins. This lean, air-dried raw ham is therefore ideal for diets.

You only need a few ingredients to make an outstanding antipasto dish: Place the Bresaola in thin slices just like Carpaccio ofBeef filletSpread it on a plate. Then grate Parmesan cheese over it. Scatter a few arugula leaves over the top and finish with a drizzle of extra virgin olive oil and freshly ground pepper. Another delicious way to prepare it is to fill the bresaola punta d'anca slices with a little seasoned goat's cheese and roll them up. Simply mix the goat's cheese with a little olive oil until creamy. Both recipes go well with freshly baked ciabatta or baguette bread.