Salumi e carne, carne insaccata, la bresaola punta d'anca , circa 2kg.
The Bresaola Punta d'Anca is the one produced with the part of the skin deprived of the adductor muscle, practically the finest cut of beef. This is also produced in Valtellina and is characterized by maintaining unchanged for long periods of time the characteristics of flavor, softness and digestibility.