Only Bresaola produced in the province of Sondrio can be called Bresaola. In these valleys, the fresh, dry and aromatic air that blows from the Alps meets the warmer air at the bottom of the valley, creating ideal conditions for seasoning the product. This is where Citterio produces its Bresaola with care and passion: many soft slices immediately ready for a tasty and light main course, with only 2% fat.
Conservation: +4°C
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