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Bresaola “Punta d’Anca” is a Valtellina-style specialty made using only carefully selected top round beef from free-ranging grass-fed cattle. Using age-old preparation techniques, Bresaola is salted and rubbed with spices typical of the Valtellina region, including juniper berries and aromatic mountain herbs, before being air-dried for two to three months. It possesses an intense red color, and is tender and soft in texture with a delicate flavor and spicy aroma.