Bresaola/ Carne Salata

Bresaola. Minimum Weight 1.4kg

£53.00
{"id":4580135010385,"title":"Bresaola. Minimum Weight 1.4kg","handle":"copy-of-sliced-bresaola-100g-click-and-collect-only","description":"\u003cdiv style=\"text-align: center;\"\u003eThe best bresaola in Italy is made from the \u003cem\u003ePunta d'Anca\u003c\/em\u003e, the tender salmon cut in English or eye of the silverside. Mario rubs them with a mix of salt, cinnamon, nutmeg and juniper every day for a week and then air cures for 2 months. When the weather is right they are wheeled outside to profit from the sweet Alpine air\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003eFor his weekly production of 70 bresaole (DOC producer Rigamonti make 40,000) Mario uses mature, grass fed beef from either France or Germany. Before mad cow disease a lot of bresaola producers bought English beef; now, however, the majority is made with frozen beef from South America. Mario's meat is so good and his bresaole are lean and tender with a light, musky taste that needs nothing more than a bit a lemon juice and olive oil to serve. Parmesan shavings and a few leaves of rocket never go amiss either.\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003ca href=\"https:\/\/thehamandcheeseco.com\/collections\/lombardy\"\u003eRead About The Producer\u003c\/a\u003e\u003c\/div\u003e","published_at":"2020-04-29T14:15:15+01:00","created_at":"2020-04-29T15:49:11+01:00","vendor":"The Ham and Cheese Company","type":"","tags":[],"price":5300,"price_min":5300,"price_max":5300,"available":true,"price_varies":false,"compare_at_price":null,"compare_at_price_min":0,"compare_at_price_max":0,"compare_at_price_varies":false,"variants":[{"id":32152071012433,"title":"Default Title","option1":"Default Title","option2":null,"option3":null,"sku":"","requires_shipping":true,"taxable":false,"featured_image":null,"available":true,"name":"Bresaola. Minimum Weight 1.4kg","public_title":null,"options":["Default Title"],"price":5300,"weight":0,"compare_at_price":null,"inventory_management":"shopify","barcode":""}],"images":["\/\/cdn.shopify.com\/s\/files\/1\/0055\/9172\/8201\/products\/32_0001_07d59026-57f5-4571-aa53-9c92cff56653.jpg?v=1588171752","\/\/cdn.shopify.com\/s\/files\/1\/0055\/9172\/8201\/products\/DSCF2489_72fb12f0-ee79-45b2-85d3-5b459e64cc88.jpg?v=1588171752"],"featured_image":"\/\/cdn.shopify.com\/s\/files\/1\/0055\/9172\/8201\/products\/32_0001_07d59026-57f5-4571-aa53-9c92cff56653.jpg?v=1588171752","options":["Title"],"media":[{"alt":null,"id":7012331061329,"position":1,"preview_image":{"aspect_ratio":1.333,"height":1063,"width":1417,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0055\/9172\/8201\/products\/32_0001_07d59026-57f5-4571-aa53-9c92cff56653.jpg?v=1588171752"},"aspect_ratio":1.333,"height":1063,"media_type":"image","src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0055\/9172\/8201\/products\/32_0001_07d59026-57f5-4571-aa53-9c92cff56653.jpg?v=1588171752","width":1417},{"alt":null,"id":7012331094097,"position":2,"preview_image":{"aspect_ratio":1.333,"height":2736,"width":3648,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0055\/9172\/8201\/products\/DSCF2489_72fb12f0-ee79-45b2-85d3-5b459e64cc88.jpg?v=1588171752"},"aspect_ratio":1.333,"height":2736,"media_type":"image","src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0055\/9172\/8201\/products\/DSCF2489_72fb12f0-ee79-45b2-85d3-5b459e64cc88.jpg?v=1588171752","width":3648}],"content":"\u003cdiv style=\"text-align: center;\"\u003eThe best bresaola in Italy is made from the \u003cem\u003ePunta d'Anca\u003c\/em\u003e, the tender salmon cut in English or eye of the silverside. Mario rubs them with a mix of salt, cinnamon, nutmeg and juniper every day for a week and then air cures for 2 months. When the weather is right they are wheeled outside to profit from the sweet Alpine air\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003eFor his weekly production of 70 bresaole (DOC producer Rigamonti make 40,000) Mario uses mature, grass fed beef from either France or Germany. Before mad cow disease a lot of bresaola producers bought English beef; now, however, the majority is made with frozen beef from South America. Mario's meat is so good and his bresaole are lean and tender with a light, musky taste that needs nothing more than a bit a lemon juice and olive oil to serve. Parmesan shavings and a few leaves of rocket never go amiss either.\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003ca href=\"https:\/\/thehamandcheeseco.com\/collections\/lombardy\"\u003eRead About The Producer\u003c\/a\u003e\u003c\/div\u003e"}

Carne Salata. Minimum Weight 2kg

£59.00
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