Local Bresaola

The origins of the typical feature of this product are ancient and somehow unknown.
Selected Italian beef is trimmed so as to give it a rounded shape. The meat is carefully massaged to favour the absorption of salt and of pepper and wild fennel flavours which are the main ingredients of the seasoning. The meat is dried and after a short maturation the bresaola is ready to be tasted dressed with some oil, pepper, lemon and shaves of seasoned cheese