Carpaccio di Bresaola Piemontese

Carpaccio di Bresaola Piemontese


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A cross between carpaccio and bresaola, making this a very versatile cured beef. Produced from the Piedmontese breed of cattle, from the region of Piedmont, known especially for its low fat content when compared to other bovine breeds.

Very delicate in taste, well balanced flavours. Excellent served as a carpaccio with some fresh rocket leaves, olive oil, and shavings of parmigiano. Also suitable in sandwiches, preferably paired with rocket leaves and parmigiano, or with fresh tomato. Try also as an aperitivo piece, rolled and stuffed with a soft goat cheese, such as a fresh robiola, perroche or buche de chèvre.

Italy, Piedmont.

Additional information


150g, 250g, 500g


Always bring charcuterie to room temperature before serving. In standard temperatures, an hour out of the fridge prior to serving, is ideal.