BRESAOLA DELLA VALTELLINA IGP HALF

Bresaola della Valtellina IGP is a high quality cured meat obtained exclusively from the best cuts of the thighs of selected bovines of selected breeds.

The typical production area of Bresaola della Valtellina PGI is the entire territory of the province of Sondrio, in Lombardy. Here, in the heart of the Alps, Bresaola is produced in the two main valleys: Valtellina and Valchiavenna.

The aspect of Bresaola della Valtellina PGI is extremely peculiar and unique: it is characterised by a uniform red colour, a slightly darker edge and a thin white vein (the part of the meat fat that is present in a very small part in this product). Bresaola della Valtellina PGI has a slightly aromatic fragrance and a strong, inimitable flavour.

It is also considered a noble cured meat, as it has a minimal fat content and is at the same time nutritious, rich in protein, iron and vitamins, as well as being highly digestible. Its high protein and low calorie content make it perfect for anyone who wants to eat healthy, keep fit and eat well without sacrificing taste. For this reason, Bresaola della Valtellina PGI is used in the diet of many sportsmen and women.

PGI label since 1996, the Bresaola della Valtellina is guaranteed by the mark of Protected Geographical Indication, which is the guarantee of a product controlled and certified at all stages of processing. This mark can only be used by certified producers who comply with the Processing Disciplinary.

Production

For the Bresaola della Valtellina PGI only first choice cuts are used: the most tender and valuable ones. Only selected breeds of cattle are used, preferably bred in the open air, fed with certain types of food and aged between 18 months and 4 years. Attention to all these factors ensures that the consumer receives a perfect product, not only from an organoleptic (texture, taste, colour) but also from a nutritional point of view. The breeds mainly used by the breeders are those from European and South American farms. Among the breeds of European origin, the main ones are Charolais, Limousine and Garronesi. The main Italian breed is the Piemontese. From South America, on the other hand, come the pure breeds of Zebu, among which the Zebu Nellore stands out. Bresaola della Valtellina IGP is made using only the five finest muscle cuts from the leg of beef, namely:

• Hip tip;
• Rump;
• Undercut;
• The upper and outer part of the bovine leg;
• Beef underbelly.

After being selected, these parts are trimmed of fat and subjected to salting. The salting process is done dry and during this process the meat is sprinkled with salt, spices and natural flavourings; the quantity and type depend on the recipe used by the producer. Salting lasts for 15 days, after which the meat is stuffed into casings and left to dry for about a week. Afterwards, the actual maturing phase takes place, which can last 1 or 2 months depending on the size of the piece.

Historical notes

The origin of the word Bresaola is still very uncertain. The suffix “saola” is easily ascribable to the use of salt to preserve the salami. The origin of the whole name, however, is highly debated. Some believe that it derives from the Valtellina word “brasa”, that is “brace”, since braziers were used to heat the places where the seasoning took place. According to others, instead, the origin can be found in the word “brisa” that indicates a particular gland of the bovines.