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LEAN WHOLE MUSCLE DRY CURING • AUDITED OPERATIONAL SPEC
Bresaola Punta d'Anca (Cured Beef Round)
âš¡ FIELD SPECIFICATION SUMMARY
Deep ruby-red, paper-thin cured eye of round beef infused with crushed juniper berries, rosemary and dry red wine.
Audited Engineering & Performance Metrics
PRAGUE SALTPrague Powder #2 (0.25% Nitrate Blend)
TARGET LOSS35% to 40% Weight Loss
SALT PERCENT2.75% Sea Salt + Juniper Berries + Rosemary
CHAMBER TEMP53°F (12°C)
CHAMBER RH72% - 78% RH
CURE DURATION21 Days Vac-Cure + 8-12 Weeks Chamber Hang
Specialist Advisory: Matteo Bellini (Master Salumiere & Food Microbiologist)
Because beef is exposed to drying for over 60 days, Cure #2 (containing sodium nitrate) is mandatory to prevent botulism.