Taste and atmosphere
About
A world-famous air-dried, salted beef specialty protected by PGI certification and native to the valleys of Sondrio.
Flavors, dishes and restaurants
Cuisine
Ingredients
- Beef top round cut (Punta d'Anca)
- Sea salt
- Black pepper
- Garlic powder
- Juniper berries
Preparation
- The beef cut is carefully trimmed of all fat and shaped properly.
- It is dry-rubbed with a mix of sea salt and spices, then left to cure for weeks.
- After curing, the meat is washed and prepared for the drying process.
- It is hung in temperature and humidity-controlled cellars in Sondrio for 1 to 3 months to develop flavor.
Practical notes before you go
Visit
- Type
- Food
- Tip
- Menus and hours can change; confirm before you go.
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