The tradition of producing and consuming dried meat has been passed down for centuries in the Ossola Valley. Made from cuts from the hind legs of the cattle, mostly the Grey Alpine breed, the dried beef was a staple of the local diet until the post-war period. It was stored during the long winter months, guaranteeing food self-sufficiency for the families.
To make the dried beef, the fresh meat must be trimmed of fat and tendons, seasoned with salt and mountain herbs, and briefly brined. The pieces are then washed under running water before being wrapped in netting and hung up to dry. The drying takes place at a temperature between 0° and 18°C and lasts at least 10 weeks. During this period, the pieces of meat are pressed, giving them their typical rectangular shape. The pressing also helps the moisture to evenly distribute and prevents the edges from becoming too dry and hard.
Try it as a starter, thinly slicing it, with bread and butter or as an ingredient in soups.
Shipping & delivery
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Ingredients & Nutrition
Beef rump (hip tip); Salt; Sugars: sucrose, dextrose, fructose; Spices; Preservatives: potassium nitrate (E252), sodium nitrite (E250); Antioxidant: sodium ascorbate (E301).Techical sheet
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