This is one of
the products that are symbols of the Valtellina. Bresaola is made using a method of
preserving meat by salting and drying. The first mentions of this practice in
literature date back to the XV Century, but its origins are considered to
definitely predate this.
The very dry
air, due to the special configuration of the Valtellina, and the rather low
temperature allow a product to be preserved through limited salting and it is
therefore soft and rather fairly savory.
The production
technique of the bresaola has been perfected and enriched over time, raising the quality of the
product which is today sweeter, softer and with a more pleasant flavor than in
the past.
Every
manufacturer has little secrets that make it possible to distinguish his
bresaola from all the others, though respecting the smallest basic requirements
that allow it to be recognized by the Protected Geographical Indication.
The work of
giving effectiveness and efficiency to this important declaration of the typical
type of bresaola production and to guarantee consumer protection is the responsibility of
the Authority for Safeguarding the name of Bresaola of the Valtellina, an
association that includes nearly all the producers working in the protected
geographical area that corresponds to the whole Province of Sondrio.
Consorzio per la Tutela del nome Bresaola della Valtellina
The production
technique of the bresaola has been perfected and enriched over time, raising the quality of the
product which is today sweeter, softer and with a more pleasant flavor than in
the past.