Bresaola senza conservanti: Giò Porro

Bresaola senza conservanti: Giò Porro

I conservanti nella bresaola Giò Porro non servono Da anni Giò Porro produce Bresaola senza conservanti e si batte contro l’uso in particolare dei NITRITI nell’industria della trasformazione dei salumi: In realtà, così come accade per la carne, i salumi sono buoni se sono genuini. Quello che fa il male sono i salumi pieni di glutine, oppure amalgamati con il…

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The smell: Bresaola Giò Porro

The smell: Bresaola Giò Porro

The smell: bresaola Giò Porro Try to close your eyes by holding a slice of bresaola in your hands, breathe intensely the aroma released, you will surely already have your mouth water despite not having eaten it yet. Stop now to think about the flavor released. Open your eyes, observe the ruby ​​red color that makes you want to eat…

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View: Giò Porro ruby ​​red bresaola

View: Bresaola ruby ​​red Eating is not only an action to be taken daily to satisfy physiological needs but it is above all a sensory experience. Seasoning is one of the most important phases during which particular textures and flavors are created, it is the precise moment in which the meats change their aroma and atmospheric and climatic characteristics also…

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The taste of Bresaola: Giò Porro

The taste of Bresaola: Giò Porro

The tip of the hip: bresaola Giò Porro The Taste of Bresaola is particularly aromatic because the cut of the beef leg is the most delicate part of the muscle. Giò Porro bresaola is produced on its own “hip tip” or is obtained from the finest cut of the beef leg. The product is very healthy, especially for athletes, and…

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