Bresaola is obtained from cuts of beef thigh, dry tanned with salt, pepper, garlic, cinnamon, bay leaves and cloves. It is a typical production of Northern Italy and only the one produced in the province of Sondrio (Lombardy) has the European recognition of Bresaola della Valtellina PGI.
Bresaola is obtained from cuts of beef thigh, dry tanned with salt, pepper, garlic, cinnamon, bay leaves and cloves. It is a typical production of Northern Italy and only the one produced in the province of Sondrio (Lombardy) has the European recognition of Bresaola della Valtellina PGI. It has a bright red colour, with a delicate fragrance which is slightly including some spicy aromas; the taste goes from moderately savoury to sweet, while the texture is soft and compact. It is a deli meat with a high nutritional and energetic content, thanks to the total absence of fat, and a high protein content.
Bresaola is the only product of the Italian charcuterie obtained exclusively from beef: the beef thigh is enervated, defatted and selected to obtain “cuts” of the right size, which are immersed in a mixture of salt and spices. After the tanning, it is left to rest for about two weeks. At the end of this phase, the bresaola stuffed in a gut is left to rest in a dry environment for about ten days. The final stage of maturing lasts for 4 to 8 weeks.
