Product Information
Bresaola is air-dried, salted beef that has been aged for 2 to 3 months until it becomes hard and turns a dark red, almost purple in colour. It is made from top (inside) round, and is lean and tender, with a sweet, musty smell. It originated in Valtellina, a valley in the Alps of northern Italy’s Lombardy region.
150g sliced and wrapped in deli paper.
Related Products
Grazing Box Vegetarian Serves 6 to 8 Available for click and collect
The perfect box to take to an office meeting, afternoon at the park, friends gathering and many more occasions to enjoy good food.
Serves up to 6 to 8 people approx.
Note : Available only for click and collect.
Includes,
- Soumaintrain 400g, Brunet Goat Cheese 230g, Comte 250g
- Seasonal fruits and Vegetables
- Sicilian Nocellara Olives 200g & Cornichons 200g
- Panforte di Sienna 100g, Jam 60g
- Mario Fongo Mini Grissini 150g, Mario Fongo Lingue 200g (Crackers)
- All packed in a convenient catering box.
NB: Available only for click and collect. Please allow 3 hours notice with ordering.
Prosciutto Toscano DOP, whole leg
Prosciutto Toscano DOP
Tuscany has always been very famous for cured meats. The ancient experience of local manufacturers in pig farming, the respect for their ancient traditions and the particular features of the Tuscan Terrian make it possible to produce high quality products such as Prosciutto Toscano DOP.
To be considered Prosciutto Toscano DOP, which stands for Denominazione d’Origine Protetta (protected designation of origin), every step in the production is regulated. From humanely raising the Tuscan-bred pigs to cutting and seasoning the legs by hand to curing in special rooms with controlled temperature and humidity and aged for at least 16 months. Pork and salt are the only 2 permitted ingredients – nitrates and preservatives are banned. Also pepper, herbs and spices are added to the lard during maturation.
It has a moist supple texture, is slightly more drier and saltier than Parma and San Daniele Prosciutto but melts on the tongue and has a balanced, sweet-savoury flavour. Serve on antipasto platters, in panini, on pizza, in salads or simply wrapped around Mario Fongo Grissini or Figs for a quick appetizer.
Whole leg sealed in vacuum bag, approx 7.5kg
Mila Mascarpone 500g
Mila’s cheese-makers evaporate cream and milk fresh from alpine dairies in South Tyrol in order to make this Mascarpone. They use a very mild acidification process to gently create this rich, creamy cheese.
Mascarpone is a very mild and creamy cream cheese. It is made with 70% cream and 30% milk. The name “mascarpone” comes from Lombardy and derives from mascherpa or mascarpia, which are the words for cream in their dialect. Mascarpone is a creamy cheese specialty from Italy. It does not contain any salt or preservatives and is used as an ingredient for desserts such as tiramisù and pastry fillings as well as in savoury delicacies.
Region: Alto-Adige, Italy
Milk: Pasteurised Cow
Size: 500g each
Brebirousse 935g square (whole wheel)
This delightfully oozy cheese is a mild washed rind style made with 100% sheep’s milk from the Argental region of France (most famously known for Roquefort cheese). When young, the flavours are creamy and slightly sweet, with a hint of mushroomy flavour coming from the light orange rind and a gentle nuttiness characteristic of sheep cheese. More mature cheeses will have a stronger flavour, with more pronounced earthy flavours.
Region: Rhone-Alps, France
Milk: Pasteurised Sheep
Size: 1 kilo square
Local Sydney & Melbourne Metro Delivery Only
Vacherousse D’Argental 1.9kg whole wheel
This fine, smooth and creamy cheese is made from cow’s milk. The rind of the Vacherousse d’Argental is washed with salt water and during the 2 weeks of maturation, the white mould rind develops. The paste is very creamy and unfolds delicate aromas.
Region: Lyon, France
Milk: Cow
Size: 2kg whole wheel
Petit Brillat Savarin 200g
Named after famous French gastronome and avid cheese-lover Jean Anthelme Brillat-Savarin, this cheese is pure indulgence without being over the top. Under the thin, white rind the triple cream interior has a soft, whipped texture and a rich flavour with a light, lingering finish. Like other double and triple creams, it does have added salt, but it is very subtle on the finish.
Region: Burgundy, France
Milk Type: Pasteurised Cow
Size: approx. 200g wheel
Grazing Boats Includes 20 Individual Boats
Individual boats are perfect as an entree or canapé and each boat includes:
- 2 types of cheese
- 2 types of meats
- Olives
- Seasonal fruit
- Mini Lingue 100g
- Delivery to one location
Minimum order is 20 boats, can be increased to the required number. Please contact us as free delivery can be offered for locations 5km from Surry Hills. Please allow 24 hours notice with ordering.
