Bresaola della Valtellina IGP Ginestra – Topside
Bresaola della Valtellina IGP Ginestra – Topside is made from skillfully trimmed and seasoned meat which is massaged in brine and cured at a set temperature and humidity. It is very nourishing, low in fat, easy to digest and rich in proteins, iron, mineral salts and vitamins. Bresaola Ginestra is ideal if you are looking for lean and light charcuterie.
Rovagnati bresaolas are first class charcuterie with the best parts: haunch tip and eye of round, skillfully trimmed and seasoned before curing.
Listed in the AIC Guide*
*See the official Italian Coeliac Association (AIC) website for more information on coeliac disease and a gluten free diet: www.celiachia.it
Did you know...
Bresaola is a typical speciality of Valtellina, made from brining and curing beef leg muscle. Bresaola has ancient origins but was known only to the district of Sondrio until the Forties. After the Second World War, it spread across northern Italy and from the Sixties throughout Italy and abroad.
The exact origin of its name is unknown. Some say it derives from the expression "salaa come brisa", which refers to how salt was used for conserving food and that "brisa" in Val Chiavenna indicates a gland of the cow with a very salty flavour. Others say it comes from the word "brasa" (grill, in dialect), when the meat used to be dried in rooms heated with fir-tree wood embers and juniper berries, thyme and bay leaves. Over the years, the name gradually changed from "Brisaola" to Bresaola.
Nutritional values per 100 grams
| Energy | 640 kJ - 152 kcal |
|
Fats of which saturated fatty acids |
3,5 g 1,2 g |
|
Carbohydrates of which sugars |
0,0 g 0,0 g |
| Proteins | 30 g |
| Salt | 3,5 g |
