Bresaola della Valtellina IGP Punta d'Anca 1.5 kg — Sorrentino

Sorrentino Bresaola della Valtellina IGP Punta d'Anca 1.5 kg – Quick Overview

Italian premium cured beef Bresaola della Valtellina IGP from the noblest leg cut (punta d'anca), 1.5 kg vacuum-packed, distributed by Sorrentino. The reference cured meat of the Lombard Alps, IGP-protected since 1996, with intense aromatic profile and only 3% fat content.

History and Valtellina IGP Specification

Bresaola is a historic product of **Valtellina** (province of Sondrio, Alpine Lombardy), documented since the 16th century in the Alpine valleys as a method of preserving beef through salting and natural drying in a cool, ventilated climate. Recognised as **IGP "Bresaola della Valtellina"** by EC Reg. 1263/96. Production specification: only meat from adult cattle of Charolaise, Limousine and Italian breeds, aged 18-30 months, processed and cured exclusively in the municipalities of the province of Sondrio. Dry salting with salt, pepper and natural aromas (bay leaf, cinnamon, juniper, cloves - each producer's secret), stuffing into natural casings, drying for 1 week, curing for 4-8 weeks in naturally ventilated rooms at 12-18 °C.

Punta d'Anca: the Premium Cut

The **punta d'anca** is the noble cut of Bresaola IGP: the rear part of the thigh (hip, eye of round), free of fat and connective tissue, with long and regular fibres. Intense dark red meat, sweeter flavour and more elegant aroma compared to other cuts (Sottofesa; Punta d'Anca is superior). Only 3% fat, 33% protein, ideal for sports and Mediterranean diets.

Professional Uses

Classic carpaccio: 80-100 g per portion, wafer-thin slices, Cilento EVO oil, Grana Padano shavings, rocket, lemon, black pepper. Bresaola with goat cheese and walnuts. Valtellina starter: bresaola + sciatt + pizzoccheri + Casera. Alpine platter with bresaola + Grana + chestnut honey. Summer salad with bresaola, white melon, rocket and Mozzarella di Bufala. Delicious canapés with bresaola, Robiola and figs. Valtellina sciatt (with Grana and bresaola). Never cook - always raw. Slice paper-thin with a slicer at 0.5 mm, serve within 30 min of slicing to prevent oxidation. Bring to 14-16 °C before serving.

Technical Specifications and Storage

Bresaola della Valtellina IGP, Punta d'Anca cut. Ingredients: beef, salt, pepper, natural aromas, preservatives E250 and E252 (nitrites, regulated under DOP/IGP). Net weight 1.5 kg vacuum-packed. Origin Italy (Valtellina, Lombardy). Storage 2-4 °C. Shelf life 60-90 days in intact vacuum pack. Once opened, store in the fridge at 2-4 °C wrapped in film and consume within 5-7 days. HS code 0210.20. EAN 2867079021125. Allergens: none declared (check for sulphite allergies).

Distribution and Logistics

Refrigerated B2B and B2C delivery throughout Switzerland from the LAPA warehouse in Embrach (Zurich). Cold chain at 2-4 °C guaranteed by the LAPA fleet across Zurich, Winterthur, Schaffhausen, St. Gallen, Aargau (Aarau, Baden), Bern, Lucerne and Basel. For Ticino (Lugano, Bellinzona, Locarno, Mendrisio, Chiasso), Romandy (Geneva, Carouge, Lausanne, Vevey, Sion, Fribourg) and Graubünden (Chur, Davos, St. Moritz - the perfect Alpine area!) delivery in 1–3 working days with certified food-grade partner couriers (Swiss Post, Galliker). Dedicated service for delicatessens, food shops, gourmet Italian restaurants, high-end hotels, mountain restaurants, Italian shops, signature charcuterie boards and private customers passionate about Italian DOP/IGP cured meats.