€75,90
€75,90
Bresaola della Valtellina IGP-certified product is a high-quality cured meat, made only and exclusively from the best cuts of the thighs of cattle from selected breeds.
The typical production area of Bresaola della Valtellina IGP is the entire territory of the Sondrio area, in Lombardy. Here, in the heart of the Alps, Bresaola reigns in the two main valleys: Valtellina and Valchiavenna.
Beef, salt, dextrose, natural flavours. Preservatives: sodium nitrite (E250), sodium nitrate (E251)
Beef, salt, dextrose, natural flavours. Preservatives: sodium nitrite (E250), sodium nitrate (E251)
THE PROCESSING
Only the finest and most tender cuts are used for Bresaola della Valtellina IGP. it is produced only from selected breeds of cattle - better if bred outdoors - fed certain types of food and aged between 18 months and 4 years. By paying attention to all these factors, it is possible to guarantee the consumer the perfect product not only from an organoleptic point of view (texture, taste, colour) but also from a nutritional one. The main breeds used come from European and South American farms. Among the breeds of European origin, the main ones are the Charolaise, Limousine and Garronese. The main Italian cattle breed is the Piemontese. From South-American come the pure breeds of Zebu, most notably the Zebu Nellore. Bresaola della Valtellina IGP is obtained using only and exclusively the five most valuable muscles of the bovine thigh: Punta d'Anca, Fesa, Sottofesa, Magatello, and Sottosso.
After being selected, these parts are trimmed from their fat and salted. During the dry-salting process, the meat is sprinkled with salt, spices and natural flavourings. Their quantity and type depend on the recipe used by the producer. Salting lasts 15 days, after which the meat is stuffed into casings and left to dry for about a week. Subsequently, the actual curing phase takes place and can last 1 or 2 months depending on the size of the piece.
PRODUCT CHARACTERISTICS
Bresaola della Valtellina IGP has an extremely distinctive and unique appearance: it is characterised by a uniform red colour, a slightly darker border and a thin white veining (the only fat part contained in this product is present in very small amounts). Bresaola della Valtellina IGP has a slightly aromatic fragrance and a strong, inimitable flavour. It is also considered a premium cured meat because it has limited fat content and, at the same time, is nutritious, rich in protein, iron and vitamins, as well as being highly digestible. Its high protein content and low-calorie intake make it perfect for anyone who wants to follow a healthy diet, keep themselves fit and eat well without giving up taste. For this very reason, Bresaola della Valtellina IGP is used in the diet of many sportspeople. Marked IGP since 1996, the quality of Bresaola della Valtellina is ensured by the Protected Geographical Indication mark, i.e. the guarantee of a controlled and certified product at all stages of production. This mark can only be used by certified producers who abide by the Processing Regulations.
HISTORICAL NOTES
The origin of the word Bresaola is still very uncertain. The suffix 'saola' can easily be traced back to the use of salt to preserve the cured meat. The origin of the whole name, on the other hand, is highly debated. Some believe that it derives from the Valtellina word 'brasa', or 'brace' (embers), as the curing process took place in rooms heated by embers. According to others, however, the origin can be found in the word 'brisa', which indicates a gland typical of cattle.
Clean a zucchini, cut it into small pieces and boil it in salted water. At the end of cooking, drain the zucchini and put it in the bowl of the minipimer adding oil, a cup of cold water and blend until it becomes a cream. Keep it aside. Cut the remaining zucchini into...
For asparagus Cut the asparagus into julienne strips. Place them in a bowl and add 1 tablespoon of extra virgin olive oil, the juice of half a lemon, salt and mix. For the dressing In a bowl add the low-fat yogurt, 1 tablespoon of extra virgin olive oil, salt and...
Mix flour and beer, and dip the zucchini flowers in the batter. In the meatime, heat oil in a deep pan and, once it has reached the temperature of 180°, place the battered zucchini flowers in it. Once they start to golden, take them out and place them on absorbing...
