Bresaola della Valtellina PGI is produced only from whole parts of lean and selected beef. It is one of the processed meats with the lowest fat content (only 2,6 grams per 100 of product) and the highest protein content (36 grams per 100). The traditional production area of Bresaola della Valtellina includes the entire territory of the province of Sondrio. It is prepared with the thigh of the bovine of which the most valuable cut is the so-called tip of the hip.
After being sprinkled with salt, ground pepper and natural flavorings, the meat is initially dried in stainless steel tanks. The pieces of bresaola are massaged by hand, periodically, to favor the absorption of the spices and the gradual, homogeneous drying. After washing and bagging, the bresaola are transferred to special cells, at controlled temperature and humidity, for maturation which lasts between two and four months.
Bresaola della Valtellina can be kept for long periods while maintaining its softness, savory and delicate taste at the same time. It should be served thinly, with a drizzle of extra virgin olive oil, perhaps on a bed of rocket, together with flakes of Parmigiano Reggiano. In Italy it is also widely used to fill sandwiches and wraps.
