The Slinzega is a traditional product from Lombardy, a different version of the bresaola della Valtellina. The cut used to make this cured meat is the same one used for the bresaola; the only difference is its size, which is smaller for the slinzega. Another difference is the flavoured brine used for the massaging of the meat which takes place before the drying. This product, which shows a dark red colour, is completely lean and rich in proteins. Its flavour is characterized by a strong cured taste that comes from the herbs used for the salting. Easy to digest product.
Sondrio, Lombardia - Italy.
Beef meat, salt, salt, cloves, garlic, pepper and bay leaf.
HOW IT'S MADE
The production of the Slinzega from Lombardy is similar to the bresaola. Once the piece of meat has been chosen, it is salted, however for the slinzega, a brine with salt, cloves, garlic, pepper and bay leaves is used. After 10 days of salting, the meat is dried and the meat is still massaged. The final step is the curing in aired and cool rooms. The curing can last up to 30 days.
Normal (up to 30 days).
Slinzega is excellent when consumed by itself and with few drops of extra virgin olive oil or with whole-wheat bread. To be paired with an acidic, light-bodied red wine, such as the Barbera. This product is suitable for those who suffers from coeliac disease.
In the fridge at 4°C / 8°C.
About 100 g thinly sliced, vacuum packed. When opening the vacuum bag, let it breathe for 10 minutes before consuming.