Bresaole Pini
Production


1) ARRIVAL OF THE MEAT

The essential basis which grants the production of high quality bresaola is undoubtedly the raw material selection; for that reason the moment of the arrival of the meat at the plant is a crucial one. It is then that made eyes make a first analysis of the meat in terms of size, fat contained as well as the average age of the beast, granting at the same time the correct preservation of the product, be it fresh or frozen.

2 ) SALTING

The knowledge gained during a twenty- year production experience is applied mianly in the salting phase; in this passage indeed, trough the correct dosage of salts and natural aromas, are fixed the features characterizing the taste and color of bresaola.
It is also rightful to mention the trimming and selection work carried out by expert butchers, thus granting the slimness of our bresaole.

3) DRYING

Once the brine time is over, the product is sent to the dripping phase through sacking and hanging up steps. In this case, modern technologies –thanks to temperature and humidity controls throughout the various drying steps- are particularly important to obtain a perfect maturation of the meat.
 

4) SEASONING

The maturation of bresaola can be defined as properly made only if carried out patiently, respecting the ripening time of the product which can vary according to the kind of meat employed. Besides, the need to interact with changeable climate conditions cannot be ignored, since they influence the development of mildew on the external surface of bresaola.

It is cl  ear that only expert hands can “feel” when a bresaola is ready to be tasted and savoured.
 
 

5) PACKAGING

Thanks to the employment of the best technologies, together with a highly specialized staff, the perfectly ripened product is packaged in different sizes, from the portion in protective atmosphere to the whole bresaola. The correct selection grants the various qualitative levels of the finished product, while the main focus is on the best way to preserve the product so that its flavors and aromas can reach the tables of our customers unchanged.


 

 

BRESAOLE PINI S.r.l.
23034 Grosotto (SO)
ITALIA
P.iva: 00528460140
 
Telefono:
  0342 88.73.50
  0342 88.75.40
 
Fax:
  0342 88.75.82
 
E-mail:
 
info@bresaolepini.it

  
Certificazioni
  
Bollo CE
  
Certiquality
  
Logo IGP

  
Filiali estere del
GRUPPO PINI
 

Hungary Meat

 

Area riservata
 
ALTRI CERTIFICATI DI PRODOTTO:
- IFS – INTERNATIONAL FOOD STANDARD – certificato n° P978
- BRC CERTIFICATE n° P110 Grade A