Bresaola of Valtellina is a food excellence of Lombardy
Bresaola is a typical cold cuts of Valtellina. It’s a tasty and compact cured beef, which once came from animals raised on pasture in the wildness. Nowadays to produce it are used the finest cuts of beef: rump, silverside, round steak and veal rump.
The parts are cleaned and then subjected to salting, then they are placed in large containers in alternating layers: meat and herbs and flavourings, consisting of fine salt and pepper and other aromas. The meat’s juices and spices form a brine that covers the lower layers.
Different layers are turned periodically, moving the upper ones down in order each of them may soak in the proper way.
At the end of the salting process, the pieces are washed and dried, and then cured. But the Bresaola is not ready yet. It must stand allowing it to dry and then began its seasoning in a controlled temperature and humidity environment. It takes about a month.
At the end of the aging time Bresaola is dark red and very compact.
Smoothness and flavor, delicacy and tasty make the Bresaola of Valtellina unique from the similar dried beef, typical of the Alps.
EC classification: IGP – Protected Geographical Indication
Production area: province of Sondrio
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