Description

In 2016 the Trancetto "di punta d'anca was born, which is obtained from the result of the processing of the Rosa delle Alpi. Product obtained from the processing of whole muscles of rump, underside, side of rump or underside of beef, subjected to trimming , salting with the addition of other ingredients, drying and seasoning. What most characterizes the production 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 character of the "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. It is guaranteed that the meat is "" processed from fresh "" (that is, without ever having been frozen to). The processing from fresh preserves the integrity of the muscle fibers and, consequently, gives a better flavor and better chewability, with the same seasoning. "