This unique cured meat, born from a centuries-old tradition passed down from generation to generation, transforms in the silence of maturing. We are talking about an excellence that cannot be reproduced elsewhere, because its secret ingredient is hidden right here. The fresh air descending from the Alps and the unique formation of the valley create the ideal conditions for the maturing of bresaola, making it unique and inimitable. This is why, talking about bresaola means talking about Valtellina.
Bresaola della Valtellina PGI will surprise you with its spicy and undergrowth notes, as if gathered from the breath of the mountains that envelops the meat, in a secret pact between man and nature.
Bresaola della Valtellina PGI will surprise you with its spicy and undergrowth notes, as if gathered from the breath of the mountains that envelops the meat, in a secret pact between man and nature.
This unique cured meat, born from a centuries-old tradition passed down from generation to generation, transforms in the silence of maturing. We are talking about an excellence that cannot be reproduced elsewhere, because its secret ingredient is hidden right here. The fresh air descending from the Alps and the unique formation of the valley create the ideal conditions for the maturing of bresaola, making it unique and inimitable. This is why, talking about bresaola means talking about Valtellina.
To fully appreciate the Bresaola della Valtellina PGI, engage all your senses, just as you do when exploring this valley. It is your senses that allow you to fully value the experiences you live.
Sight | Observe that the colour is bright red and uniform. A slice of authentic Bresaola della Valtellina PGI is perfect when you don’t find cracks, but only a slight marbling in the form of very thin streaks of white fat.
Smell | Appreciate the delicate and slightly aromatic scent. Can you smell the notes of wood and its fruity aromas? They remind you that Bresaola della Valtellina PGI can only be made here, thanks to the fresh air that descends from the Alps.
Touch | Delight the touch with the soft and velvety texture of Bresaola della Valtellina PGI and chew slowly. Remember that an extraordinary quality bresaola is never rubbery or fibrous, but pleasing to the palate.
Taste | Savour the aromas of seasoned and cured meat, the spices and brine that are released in your mouth. Enjoy leisurely the elegant and persistent flavour, which makes Bresaola della Valtellina PGI magnificently recognizable.
Complete your training as an expert connoisseur of Bresaola della Valtellina PGI with 15 curiosities to savour!
To recognize the quality of the product, taste the natural Bresaola of Valtellina PGI without seasonings. Thus, sometimes completed with curls of juniper butter and rye bread, it is defined as ‘Santa Bresaola’.
Bresaola della Valtellina PGI should be consumed young, aged from four to eight weeks. Only then it will present its typical intense red colour, a delicate aroma of spices, and a slight hint of aged meat.
Let’s say it once and for all: lemon juice directly on bresaola tends to oxidize it, causing a ‘cooked’ effect. So, yes you can use lemon, but only in a delicate emulsion with oil and pepper or on the accompanying vegetables.
The fresh air descending from the Alps and the particular conformation of the valley create the ideal conditions for the maturation of bresaola, making this typical product unique and inimitable.
If you use it in some recipes, add the Bresaola della Valtellina PGI only at the end of cooking, in the home stretch, so as not to alter its flavour and aroma, leaving the consistency unchanged as much as possible.
Being waste-free helps reduce food waste. As a matter of fact, of the pre-sliced product you purchase, only the outer packaging ends up in the bin.
Among the ingredients that can be used to produce Bresaola della Valtellina PGI there is no lactose, due to a precise choice of the producers. In any case… always read the label carefully!
There is no doubt: to keep the organoleptic characteristics intact, sliced bresaola should be consumed as soon as possible, preferably within 24 hours. Store it in the fridge in a closed container.
Bresaola of Valtellina PGI is distinguished by its tenderness. It has a soft texture on the palate, never rubbery or fibrous. After tasting, the mouth remains clean, with a slight persistence of spice and seasoned meat.
While it’s generally true that wine should match the colour of the food, it’s not the case for Bresaola of Valtellina PGI. The right pairing is with white wines, flavorful and with a good level of acidity, or with sparkling wines and rosé.
It is a cured meat suitable for a light meal, in 100 g there are only 152 kcal. Ideal not only for those who play sports, but for everyone, at any age.
The slice should be enjoyed thin, with a thickness between 0.6-0.8 mm. Only this way the tenderness and fragrance of Bresaola of Valtellina PGI will reveal to the palate its maximum potential.
Due to its digestibility, it is also recommended before a bike excursion or a run. Plus, it’s ready to be consumed and is perfect to enjoy on the go!
Delicate and refined, Bresaola of Valtellina PGI doesn’t favour pairing with overly bold flavours. To achieve the right balance, pair it with fresh and soft products, paying attention to quantities and proportions.
Bresaola is the lowest-fat cured meat but it is a valid nutritional support, thanks to the presence of vitamins of the B12 group and mineral salts, which make it a precious nutritional choice.
Discover the taste of Bresaola della Valtellina PGI with the “Destinazionebresaola” aperitif in the Bresaola Experience Point closest to you!
