Val d’Ossola (Verbania), Piedmont
Bresaola Val d’Ossola is produced in the Ossola valley (Verbania).
This product is salted and seasoned, from hindquarter cuts, especially the thigh of the animal.
Size is variable depending on the cuts of meat are processed.
Shear is compact, robust and deep red with very little infiltration of fat.
The smell and taste are fragrant and delicate.
Salami traditional Val d’Ossola (Verbania) produced especially in winter, from the finest cuts of veal.
And ‘salami cured for 60-90 days.
The size of the dried beef is used varies and depends on the cut, but generally between 0.5 and 2 kilograms of weight.
Generally appears as more or less regular cylinder, wrapped in the gut, with or without ties, gray color.
Cut appears red in color, compact, with few veins due to deposits of fat and connective natural.
Calf muscles: walker, Silverside, silverside and thread
Potassium nitrate (E 252)
Natural flavors vary from manufacturer to manufacturer
Natural casing beef (bondeana)
STAGES OF PROCESS
Cutting the muscle
Preparation of tanning
Stacking within vats of cuts in layers covered with tanning
Stop at 4 ° C for 7-10 days
Washing with water
Drying at room temperature for 12-24 hours
Bagging in bondeana calf
Maturation for a period of 60-90 days (depending on size) in a cool and ventilated
16/03/2006 – Paolo Boni