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Produced only with the best European meats, the BIG is obtained by processing the whole muscle of the hip tip. A large-sized bresaola with a perfect slice every time.

A salted and seasoned sirloin steak in compliance with the IGP guarantees a tasty bresaola with an important texture rounded off by the sweetness of the more intense...

Fresh and delicate, carpaccio is the expression of bresaola seasoned for only a few days. Perfect for a quick dish, to be offered in the HO.RE.CA. sector or at the...

The particular processing of the veal sirloin makes a bresaola with an intense but harmonious taste and a firm and elastic consistency which enhances its typicality.

This bresaola enjoys a long seasoning which makes it particularly tasty. Before the launch on the market it is pressed and gets its characteristic square shape. The...

Low-Salt Bresaola*. A very delicate punta d’anca with the plus of a reduced salt rate, compared to the traditional punta d’anca bresaola produced by Salumificio...

A tasty bresaola with an important texture with the advantage of being produced in compliance with the IGP. Given its peculiarity of combining with other ingredients,...

It is made from the tip of the hip obtained from heads of selected meat breeds such as Limousine, Charolaise and Garronese, coming from predominantly French farms....

Slinzega is made from small beef leg cuts. Its small size and distinctive mycelium coating give this product the original bresaola flavour.

Our excellence is called bresaola la Fassona, created exclusively with national meat of the Piemontese breed selected from herds of animals registered in the dedicated...

Various hindquarter beef cuts are used for a product available in a variety of small piece sizes, including the classical thick slice or the net-packed product. The...

Respect for organic farming marries the tradition of bresaola production offering a tender and delicate slice characteristic of the tip of the hip. Created for a tasty...