Bresaola Big

From the natural form of bresaola, without casings, the mocetta is characterized by its intense spiciness. Perfect to alternate with the more delicate taste of...

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....

The product is obtained from the thigh of pigs from European farms. The craftsmanship, the dry seasoning and a light smoking give life to a speck with a delicate aroma...

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.

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...

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

La Chianina by Salumificio Mottolini is a bresaola able to evoke forgotten sensations and tastes. It was born from high-spirited choices and a fruitful collaboration...

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 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...

Created for food professionals, especially hotels, restaurants and mass catering, our Bresaola Sottofesa is a versatile product. Marbled but with an important...

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...

Obtained from the tip of the hip, noble cut and excellent quality. With careful processing and maturing according to production specifications by Consorzio di Tutela...