Lean dry-cured beef from Northern Italy. The "punta d'anca" (top of the hip, it is the tender "salmon" cut, or eye, of the silverside) is the part that is used, which guarantees top quality in all bresaola.
A well known Spanish style salami full of bold earthy flavours loaded with a variety of chili’s, mildly spicy but bold in its flavor. A small amount can be used to add complexity to any dish or simply eaten on its own with a good drink.
Hand crafted on a small scale using the minimum amounts of salt and other additives as possible. Made in Ontario.