Bresaola della Valtellina IGP: nutrition and market

Market dynamics: volumes and growth values

The 23rd ISMEA-Qualivita Report (2025) on the DOP Economy ranks Bresaola della Valtellina IGP fourth among Italian meat products with geographical indication, after Prosciutto di Parma DOP, Prosciutto di San Daniele DOP e Mortadella Bologna IGPThe production certified production reached 12,639 tons in 2024 (+6.5% compared to 2023), with a value production value of 253 million euros (+12.1%), a consumption value of 480 million euros (+6.5%) and an export value ofexport 14 million euros (+4.6%).

The product ranks eleventh in the overall ranking of Italian DOP and IGP food products, establishing itself as the  flagship cured meat of the Lombardy DOP Economy and the province of Sondrio. The latter, also thanks to bresaola, grows by +10% in value and remains in the Italian top 20. Exports reach EU markets (Germany, France, Switzerland, Belgium) and non-EU markets (USA, Canada, Middle East, Asia), with particularly strong growth towards Gulf markets, also favored by the product's halal profile, as it is made exclusively from beef.

International demand is supported by the growing interest in foods with high protein content e low fat content, by the spread of the Mediterranean diet and the perception of quality and safety associated with European geographical certifications. The premium segment, although still limited, records growth rates higher than average in Northern European and North American markets (Ismea & Fondazione Qualivita, 2025).

Genesis and territory: Alpine drying

The origins of bresaola date back at least to the 15th century, when in the alpine valleys meat preservation techniques based on  salting and aging, essential to face the long winters. The oldest documentary sources attesting its production date back to the second half of the 1400s, in the Valtellina area.

Theetymology of the term is uncertain: it could derive from ‘brasa’ (ember), referring to heated environments used for drying, or from ‘brisa’, a dialect term for bovine salivary glands. A local tradition instead associates the term with the suffix ‘-saola’, attributable to the use of salt in preservation.

Over the centuries, production has evolved from a domestic and artisanal practice to an organized industry, maintaining a strong connection with the  territory of Valtellina, whose climatic conditions — fresh air, natural ventilation, controlled humidity — contribute decisively to the organoleptic characteristics of the product.

Production standards: the PGI disciplinary

The disciplinary of Bresaola della Valtellina PGI, registered through Regulation (EC) no. 1263/96 and subsequently updated, precisely defines every production requirement. The latest significant changes concern the art. 3, integrated in 2022 with temporary modification (until 31 December 2024) to reduce the minimum age of cattle from 18 to 12 months. The proposal for the ordinary modification of the specifications was published in 2024 with Lombardy regional press release no. 64 of 5 June 2024 and the proceeding is still ongoing. Finally, on 10 March 2026, a request for an ordinary modification of the specifications for Bresaola della Valtellina PGI was published in the Official Gazette of the Italian Republic (MASAF, 2026).

Denomination and production area

The denomination ‘Bresaola della Valtellina’ – reserved exclusively for the salami product compliant with the production regulations – is untranslatable and does not admit qualifications not expressly provided for (art. 1 – denomination).

All processing stages — including slicing and portioning — must take place within the territory of province of Sondrio, to preserve the qualitative characteristics of the product (art. 2 – Geographical area).

Raw materials

Bresaola is produced exclusively with meat obtained from the thighs of cattle aged between 18 months and four years. The muscle masses of the bovine thigh, deboned, from which bresaola is obtained, are five: top round, eye of round, hip tip, bottom round, and silverside (art. 3 – Raw materials).

It is permitted to source cattle raised outside the PGI area; in 2024, about 80% of the raw material comes from South America (Brazil, Paraguay, Uruguay, Argentina) and 20% from Europe.

Production method

The process is divided into the following phases:

• trimming careful trimming of the muscle masses selected for production ‘with removal of external fat and external tendinous parts taking care not to cut them, as they fully and individually form the pieces to be salted and dried’;

• dry salting ‘with sodium chloride and/or spices and/or aromatic plants and/or natural flavors’. It is possible to add ‘wine, sugar and/or dextrose and/or fructose, sodium and/or potassium nitrate, sodium and/or potassium nitrite, in a max dose of 195 ppm as the limit of the quantity introduced or otherwise absorbed, ascorbic acid and/or its sodium salt’. The salting process has a ‘average total duration from 10-15 days depending on the weight of the pieces’;

• stuffing: each single piece is placed in natural casing, although it is ‘the possible use of artificial casing is also allowed’;

• drying: ‘has an average duration of one week and must allow rapid dehydration in the first days of treatment’ (art. 4 – Method of processing);

• ripening: ‘The ripening must be carried out in ideal climatic conditions to allow a slow and gradual reduction of moisture. It is conducted in specially air-conditioned rooms where optimal air exchange is ensured, at an average temperature between 12 and 18°C. The ripening time, which also includes drying time, varies from 4 to 8 weeks depending on the size of the product and market requirements. (…) Both for drying and ripening no techniques involving dehydration accelerated. Ventilation and exposure to natural humidity are allowed, taking into account the climatic factors present in the production area’ (art. 5 – ripening).

Characteristics of the finished product

Upon marketing, Bresaola della Valtellina PGI must have the following organoleptic, chemical-physical and commercial characteristics:

• organoleptic properties: firm, elastic consistency; compact cut appearance without cracks; uniform red color with a slightly dark border on the lean part; white color on the fatty part; delicate and slightly aromatic aroma; pleasant taste, moderately savory, never acidic;

• chemical and chemical-physical characteristics: maximum moisture varying between 60 and 65%, depending on cuts and packaging; max fat 7%; min ash 4%; max salt 5%; min protein 33% for pre-sliced bresaola vacuum-packed or in protective atmosphere, min 30% for all other types of packaging;

• commercial characteristics: ‘vaguely cylindrical shape, although in some cases for specific needs, the cuts can be pressed taking a tile shape’. The minimum weight of Bresaola della Valtellina PGI varies, depending on muscle groups, from 0.800 kg to 3.500 kg (art. 6 – Characteristics).

Marketing and labeling

Bresaola della Valtellina PGI may be marketed whole, loose or vacuum-packed, in pieces, in slices or sliced, vacuum-packed or in modified atmosphere.

Thelabel of the product must report the following indications:

• ‘Bresaola della Valtellina’, untranslatable, ‘in clear, indelible characters, clearly distinguishable from any other writing’;

• the IGP acronym and the EU symbol, in the language in which the product is marketed, immediately following the denomination in printed characters of the same size.

‘The addition of any qualification not expressly provided for is prohibited. However, the use of indications referring to names or corporate reasons or private brands is allowed provided they do not have laudatory meaning or such as to mislead the buyer’ (art. 8 – Designation and presentation).

Nutritional analysis: protein density and micronutrients

According to CREA tables, 100 grams of Bresaola della Valtellina IGP provide on average:

• energy: 151 kcal;

• proteins: 33.1 g;

• fats: 2 g (of which saturated: 0.7 g);

• carbohydrates: 0.4 g;

• salt: 4 g.

As for the minerals, the food is characterized as:

• rich in zinc: 4.5 mg, equal to 45% of the Nutritional Reference Value indicated in Annex XIII to Regulation (EU) No. 1169/11 (10 mg);

• rich in phosphorus: 269 mg, equal to 38% of the NRV (700 mg);

• rich in potassium: 630 mg, equal to 32% of the NRV (2000 mg);

• source of iron2.6 mg, equal to 18% of the NRV (14 mg).

From the point of view of vitamins, the product stands out as:

• rich in vitamin B1 (thiamine): 0.41 mg, equal to 37% of the NRV (1.1 mg);

• rich in vitamin B6: 0.52 mg, equal to 37% of the NRV (1.4 mg);

• source of vitamin B12: 0.77 μg, equal to 31% of the NRV (2.5 μg);

• source of vitamin B3 (niacin): 2.74 mg, equal to 17% of the NRV (16 mg);

Peer-reviewed studies confirm that meat — particularly lean meat products — provides  high biological value proteins, with excellent digestibility and a complete profile of essential amino acids (Geiker et al., 2021; Libera et al., 2021). The content of Salt requires moderate consumption, especially for individuals predisposed to arterial hypertension (WHO, 2023).

Intended uses: catering and functional consumption

The versatility of bresaola makes it suitable for numerous culinary applications, from traditional to  contemporary catering:

• classic: bresaola with arugula, extra virgin olive oil and flakes of Parmigiano Reggiano PDO;

• gourmet: carpaccios with citrus fruits, berries or aromatic herbs;

• contemporary cuisine: rolls, tartare, pairings with fish, single portions and finger food;

• professional catering: ingredient with high nutritional value and low caloric input, ideal for dietary, sports and silver generation menus.

Conclusions

Economic data confirm the industrial solidity of Bresaola della Valtellina PGI, with significant increases both in value and volume. Transparency in the supply chain and compliance with the chemical-physical parameters imposed by the specifications guarantee a product that meets the demands of an increasingly global market oriented towards foods with reduced fat content and high digestibility. The future of the sector lies in the integration between premium markets and new collective dietary needs.

Dario Dongo

Cover Credit IVSI (Italian Salumi Valorization Institute) 

References

• Commission Regulation (EC) No 1263/96 of 1 July 1996 supplementing the Annex to Regulation (EC) No 1107/96 on the registration of geographical indications and designations of origin under the procedure laid down in Article 17 of Regulation (EEC) No 2081/92. http://data.europa.eu/eli/reg/1996/1263/oj

• Consortium for the Protection of Bresaola della Valtellina. (2024). Production regulation PGI 'Bresaola della Valtellina'. https://bresaolavaltellina.it/disciplinare-di-produzione/

• CREA - Research Center for Food and Nutrition. (2019). Food composition tables — Bresaola della Valtellina PGI https://www.alimentinutrizione.it/tabelle-nutrizionali/110020

• Geiker, N. R. W., Bertram, H. C., Mejborn, H., Dragsted, L. O., Kristensen, L., Carrascal, J. R., Bügel, S., & Astrup, A. (2021). Meat and human health — current knowledge and research gaps.  Foods, 10(7), 1556. https://doi.org/10.3390/foods10071556

• Ismea & Qualivita Foundation. (2025).  ISMEA-Qualivita 2025 Report on Italian agri-food and wine productions PDO, PGI and Traditional Specialty Guaranteed (23rd ed.). Qualivita Editions. https://www.ismea.it/flex/cm/pages/ServeAttachment.php/L/IT/D/1%252Fe%252F8%252FD.fefdd2e7c08546544955/P/BLOB%3AID%3D13512/E/pdf?mode=download

• Libera, J., Iłowiecka, K., & Stasiak, D. (2021). Consumption of processed red meat and its impact on human health: A review.  International Journal of Food Science and Technology, 56(12), 6115–6123. https://doi.org/10.1111/ijfs.15270

• Ministry of Agricultural, Food and Forestry Policies. (2022). Temporary modification of the production regulation of the PGI ‘Bresaola della Valtellina’ (Measure March 28, 2022, 22A02076).  Official Gazette of the Italian Republic. https://www.disciplinare.it/bresaola-della-valtellina-igp-modifiche-al-disciplinare-di-produzione-2023.html

• MASAF – Ministry of Agriculture, Food Sovereignty and Forests. (2026, March 10). Proposal for ordinary amendment to the production regulation of the protected geographical indication «Bresaola della Valtellina» (26A01094). Official Gazette of the Italian Republic, General Series, 57. https://www.gazzettaufficiale.it/eli/id/2026/03/10/26A01094/SG

• Regulation (EU) No 1169/2011 of the European Parliament and of the Council of 25 October 2011 on the provision of food information to consumers. Consolidated text: 01/04/2025  http://data.europa.eu/eli/reg/2011/1169/2025-04-01

• Regulation (EC) No 1263/96 of 1 July 1996 supplementing the annex to Regulation (EC) No 1107/96 concerning the registration of geographical indications and designations of origin.  Official Journal of the European Communities, L 163. https://eur-lex.europa.eu/legal-content/IT/TXT/?uri=CELEX:31996R1263

• Lombardy Region. (2024, June 10). Ordinary amendment proposal to the production specification of the PGI ‘Bresaola della Valtellina’ (Regional Communication No. 64, June 5, 2024).  Official Bulletin of the Lombardy Region, SEO No. 24. https://www.regione.lombardia.it/wps/portal/istituzionale/HP/DettaglioAvviso/servizi-e-informazioni/imprese/imprese-agricole/promozione-e-qualita-dei-prodotti-agroalimentari/qualita-dei-prodotti/proposta-nuovo-disciplinare-igp-bresaola-valtellina/proposta-nuovo-disciplinare-igp-bresaola-valtellina

• World Health Organization. (2023).  Guideline: Sodium intake for adults and children. WHO. https://www.who.int/publications/i/item/9789241504836