CURED MEATS
Bresaola dello Schioppo

Only the heart of selected beef topside is used to make Bresaola. In Croce dello Schioppo, it is skilfully processed to make an exquisitely lean cured product which stands out on the tables of exacting gourmets.
How to enjoy it
In a carpaccio with extra virgin olive oil and flakes of
smoked ricotta.
Tasting Notes
Minimum curing 90 days.