A sauce prepared according to the gastronomic tradition of Salento, combining the flavours of Mediterranean olives and spices with the unmistakable taste of Colimena tuna.
During the hot season, which did not allow for air curing, in earlier times people began to cook the meat first and then lightly smoke it. This resulted in a good shelf life and a food product with an extraordinary taste and aroma.
With the Bresaola we define an air-dried cattle ham Italy, the taste a little milder and more softly than the Swiss "Bündnerfleisch".
Smoked and cooked, gluten- and lactose-free.