The bresaola of the Valtellina, produced in this area since the 15th century, is a product from beef salted and naturally seasoned to be eaten raw.

The word Bresaola - once Brazaola or Brisaola – has an uncertain origin. The etymology can be found in the term " brasa "(brace in Italian), i.e. embers, recalling the braziers which were once used to heat and dehumidify the air in the seasoning rooms.

It is made out of the haunch tip, cut of rump and under rump, round and under-bone. After carefully trimming the muscles and nerves, the meat is dry-cured with salt and a mix of powdered cinnamon with cloves and ground pepper.
After leaving it for 10 - 15 days at a temperature inferior to 4°C, one proceeds to washing, drying and sausage-making, then the bresaola is let season for 3 months.

When seasoning is complete, bresaola has a cylindrical shape and the cut is compact, substantial, bright deep red-coloured, with slight veins of fat.

Bresaola must be served cut into fine slices seasoned with oil, pepper and lemon juice and sprinkled at pleasure with rocket leaves and slivers of Parmesan cheese.

In slimming diets it is one of the most indicated cured meats because it is not very caloric.

Fragrance: delicate and slightly aromatic.Aspect when cut: firm and elastic.

 

Aspect when cut: firm and elastic.

Colour: uniform red with just a hint of dark edge.

Taste: pleasing, moderately tasty, never sour.