0503IJ
Whole | 3,5Kg

124,00

0503IJ

BRESAOLA DELLA VALTELLINA PGI

Whole | 3,5Kg

124,00

Group-769

FAST SHIPPING

Guaranteed deliveries 24/72 h.
SAFE PAYMENTS
SAFE PAYMENTS

Bresaola della Valtellina PGI is a high-quality cured meat obtained exclusively from the best cuts of selected bovine thighs from specific breeds.

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

Ingredients

Beef, salt, dextrose, natural flavours. Preservatives: sodium nitrite (E250), sodium nitrate (E251)

Ingredients

Beef, salt, dextrose, natural flavours. Preservatives: sodium nitrite (E250), sodium nitrate (E251)

Food expiration
We guarantee Maximum Freshness of all products and the Conservation and Shipping to maintain their integrity. The expiry date depends on the format chosen and the type of product. For more details contact us.
Conservation tips
Store in the refrigerator and, once opened, store in cling film or in a kitchen towel and consume within 15 days. Keep refrigerated
NUTRITIONAL VALUES
Energy value
640 KJ - 151 Kcal
Fat
1,9 g
of which saturated fatty acids
1,1 g
Carbohydrates
0,8 g
of which sugars
0 g
Protein
33 g
Salt
3,3 g

MAIN FEATURES

The look of Bresaola della Valtellina PGI is extremely peculiar and unique: it is characterised by a uniform red colour, a slightly darker edge and thin white veining (this product contains a very small amount of fat). 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 good nutritious properties at the same time. In fact, it is rich in protein, iron and vitamins, as well as being highly digestible. Both its high-protein and low-calorie content make it perfect for anyone who wants to follow a healthy diet, keep fit and eat well without giving up taste. For this reason, many sportsmen and women include Bresaola della Valtellina PGI in their meal plan.

The PGI certificate (Protected Geographical Indication) awarded in 1996, guarantees that Bresaola della Valtellina undergoes certified steps throughout the whole production process. This mark can only be used by certified producers who comply with the Processing Disciplinary.

HISTORICAL BACKGROUND

The origin of the word Bresaola is still very uncertain. The suffix "saola" can be easily connected to the use of salt to preserve the meat. The origin of the whole name, however, is highly debated. Some believe that it comes from the Valtellina word "brasa", embers ("brace" in Italian), since the rooms used for curing were heated by braziers. Others state that the origin can be found in the word "brisa" which indicates a particular gland of the bovines.

PROCESSING METHOD

In order to produce Bresaola della Valtellina PGI only top-choice cuts are used: the most tender and valuable ones. The chosen breeds of cattle are fed with certain types of food only and aged between 18 months and 4 years, as well as being preferably bred in the open air. Paying attention to all these factors ensures that the consumer receives a perfect product, not only from an organoleptic point of view - meaning texture, taste, and colour - but also from a nutritional one. The main breeds used are those from European and South American farms. Some of the most famous European breeds are Charolais, Limousine, Garronesi and the Italian Piemontese one. From South America come the pure breeds of Zebu, especially the Zebu Nellore. Bresaola della Valtellina IGP is made only using the five finest muscle cuts from the leg of beef, namely:

  • Hip tip;
  • Rump;
  • Undercut;
  • Upper and outer parts of the bovine leg;
  • Beef underbelly.

After being selected, these parts are trimmed and salted. The latter, during which the meat is sprinkled with salt, spices and natural flavourings is also known as "dry salting". The quantity and type of seasoning used depends on the recipe followed by each producer and lasts about 15 days. Afterwards, the meat is stuffed into casings and left to dry for about a week so that the actual curing phase can take place, lasting from 1 to 2 months depending on the size of the piece.

COOKING TIPS

Fusilloni with zucchini, Bresaola and crescenza cheese

Fusilloni with zucchini, Bresaola and crescenza cheese

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...

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Bresaola with fruit and vegetable salad

Bresaola with fruit and vegetable salad

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...

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Focaccia with bresaola, zucchini flowers and goat cheese

Focaccia with bresaola, zucchini flowers and goat cheese

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...

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