bresaola

Bresaola, exceptional Italian cured meats

The renowned bresaola it is produced only from whole parts of lean and selected beef. This makes it a unique specialty among Italian cured meats, because the raw material is not of porcine origin. It is one of the processed meats with the lowest fat content (only 2,6 grams per cent of product) and the highest protein content (36/100 g). And the prescription della Bresaola ensures that it is always safe and tasty.

The most famous Bresaola is the one made in Valtellina, which has also obtained the IGP recognition from the European Union. The production area of ​​this specific type includes the entire territory of the province of Sondrio. It is prepared with the leg of the bovine of which the most valuable cut is the so-called tip of the hip. But the north of the country is rich in other types of Bresaola which use not only beef, but also horse or deer. In Valchiavenna a unique smoked bresaola is produced, with pine wood.

The best way to enjoy an excellent bresaola recipe is to serve it in thin slices, with a drizzle of extra virgin olive oil, perhaps on a bed of rocket, together with flakes of Parmigiano Reggiano. In Italy, Bresaola is also widely used to fill sandwiches and wraps.