Fresh bovine animals

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least two hours. once cooked, the bony parts are removed and the meat is ground, a process which can also be coarsely carried out with a knife. the chopped mixture still hot is then added with the seasoning, prepared according to the recipe of individual producers. it is mixed and put into natural bovine

use. finally, testina is bound, pricked, squeezed and washed with cold water, and finally placed in special rooms at a temperature of - ° c. it does not require drying or curing and it can be eaten after only hours. characteristic the product has a cylindrical shape, slightly curved if preserved in bovine...

https://www.bg.camcom.it/lang/en/bergamo-city-of-the-thousand-flavors/products/cold-meats/bergamo-testina

least two hours. once cooked, the bony parts are removed and the meat is ground, a process which can also be coarsely carried out with a knife. the chopped mixture still hot is then added with the seasoning, prepared according to the recipe of individual producers. it is mixed and put into natural bovine

use. finally, testina is bound, pricked, squeezed and washed with cold water, and finally placed in special rooms at a temperature of - ° c. it does not require drying or curing and it can be eaten after only hours. characteristic the product has a cylindrical shape, slightly curved if preserved in bovine...

https://www.bg.camcom.it/lang/en/bergamo-city-of-the-thousand-flavors/products/cold-meats/bergamo-testina