Description
Our Bresaola di Cavallo is made from selected cuts of the finest horse rump. The meat is carefully trimmed to eliminate fatty parts, dry salted, kept in brine for 8-10 days, and turned over from time to time to facilitate the salting process. After drying, the meat is aged for at least two months. When cut, our Bresaola di Cavallo has a dark red colour, typical of horsemeat. It has a compact yet soft texture, and a pleasantly intense aroma. Freshly cut into thin slices, it is excellent dressed with a drizzle of extra virgin olive oil, a few drops of lemon juice, and a sprinkling of parmesan cheese flakes.
A flavour-packed product made from the finest horse rump
Product information
Raw ingredients used
Nutritional information
For 100g
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