Gluten-free and Allergen-free product
Only the finest parts of the beef’s leg are selected.
The original recipe roots back to the history of the city: in the XVII century the cook Bartolomeo Stefani, who used to work for the dukes of Mantua, made up this dish in honor of Queen Christina of Sweden.
Salting and flavoring are the first stages of production. Later, the ancient slow roasting process made in chimneys has been adapted to modern technologies.
The final product is remarkable for the low amount of salt, about half of the bresaola.Buy