An indulgent bresaola made from the finest cuts of wild boar instead of beef.
Bresaola was originally born as a method for preserving beef and consisted of dry-salting, flavouring and ageing. Although Bresaola was produced and consumed throughout much of the Alpine region, over time its production primarily associated with the Valtellina valley in Lombardy where the temperate climate produced unbeatable results. Light, low in calories, high in protein, and rich in vitamins. Enjoy as a simple carpaccio, or try a delicious Peach & Bresaola Salad.