Organoleptic characteristics
		consistence aspect when cut     colour scent taste	firm, elastic compact and without splits regularly red, slightly darker on the edge delicate, lightly spiced sweet, savoury, never sour
	Chemical characteristics
		moisture fats ashes sodium chloride proteins	60% (average) 4% (average) 4% (min) 5% (max) 30%(min)
	Commercial characteristics
		shape weight	regularly cylindrical, or brick-shaped if pressed bresaola topside cut: approx. kg. 3 bresaola eyeround cut: approx. kg. 1