Bresaola is one of the best known cold cuts in Italy, the production area is limited to the province of Sondrio.
The specific climate of the valley is the main secret of the production of the unique Bresaola della Valtellina IGP.
This ideal climate is due to the cold and clear winds coming from the Alps, as well as the structure of the valley, creating an ideal area for Bresaola to dry. Climate is not, however, the only key factor in its production.
The charm of this high-quality cold cut, which is produced with the best beef thigh cuts, lies in his transformation, because the processing phases need to follow precise rules, made into rituals by the tradition, passed down from generation to generation with passion and professionalism.
The choice of the best thigh beef cuts, Punta d’anca and Magatello, the clean trimming of the cuts and the skillful dosage of the natural herbs to season are the secrets of the old recipes.
The massaging during the salting of the meat, the right variations of temperature and humidity, that need to be accurate during the aging, are still today the heritage of the local traditional culture.
Bresaola is very nutritious, with the lowest amount of fat among all cold cuts, and it is also rich in protein, iron, mineral salts and vitamins.