Description

In 2008, Rosa delle Alpi was born, the first bresaola born from the processing of only the heart of fresh hip tip. This bresaola is the proceeds from the sectioning of the large tip of the hip which is usually processed entirely to produce the Gran Bresaola. Working it through the "true Binden" cut, PAGANONI SRL is able to completely eliminate the cartilage that joins the two parts of the hip tip, thus cleaning the meat to perfection: from the largest piece, therefore, the heart of the rump (or " culatello della fesa ") will come to life the Rosa delle Alpi, with a size of 4 kg, once cured. What characterizes the production most is undoubtedly the craftsmanship. Despite having reached a significant company size, PAGANONI SRL retains the craftsmanship of the product, a direct consequence of the family nature of the company. "Choose the best meat and spoil it as little as possible", this is the production philosophy, and it can be clearly found in their bresaola with a delicate flavor and without dominant flavors: all in perfect balance. The raw material (meat) is by far the most important part of the product. The meat is guaranteed to be "processed from fresh" (ie without ever having been frozen). To produce the Rosa delle Alpi, some parts of the anatomical tip of the hip cut are removed (obtaining the so-called "heart of the tip of the hip"), obtaining a smaller product, but which guarantees an unparalleled quality standard and consistency. Paganoni srl has always offered the "GranBresaola" or "Rosa delle Alpi": these names are our exclusive property and describe products with a clear and defined identity, which cannot be reduced to a single characteristic they possess. In one word: unique.