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
Via Trieste, 66 – 23100 Sondrio
Tel. + 39 0342 212736 – Fax + 39 0342 515326