Isola Chianina Bresaola
Out of stock
Originating in the Valtellina in Italy’s Lombardia region. This rich dark red salumi is traditionally made with the eye round or girello cut which is particularly lean. It is spiced/salted and then dried for approximately 3 months in which time it will lose approximately 40-50% of it’s original weight. Sliced thinly and dressed with olive oil and lemon juice it will make a delicious appetizer. It also goes well with rocket and parmesan or on a simple pizza base with mozzarella.