The fresh air and clear air that descends from the heart of the Alps and the particular shape of the Province of Sondrio, totally covered in the typical area of production, create ideal conditions for the gradual maturing of bresaola. But the climate is not the only factor. The charm of this high-quality sausage, made with the best cuts of beef thigh, is implicit in its transformation, since the processing steps must follow strict rules, that tradition has turned into a veritable ritual, repeated father to son with passion and professionalism. The ability to choose the best cuts of cattle, the tip of the hip and topside, the ability of trimming, the skillful balance of natural flavorings used, rooted in the ancient secret recipes. Massage of salting meat, the right temperature and humidity, which must be in precise time and manner during the aging process, are still the legacy of a written culture in local tradition.
Bresaola della Valtellina PGI presents a firm and elastic texture, bright red uniform color with dark edge just outlined for the lean part and slight marbling in the form of thin streaks of fat. During the cut, Bresaola is compact and without fissures; fragrance is delicate and slightly aromatic, taste pleasant, moderately tasty and never acid.
From a nutritional point of view, the Bresaola della Valtellina PGI is the deli meat lightweight for excellence, low in fat and rich in protein, it is also good source of B vitamins, particularly B1, B6 and B12. It also provides a good amount of minerals such as iron, zinc, copper, magnesium and phosphorus. Thanks to its nutritional virtues it is the ideal food for the whole family, for those who want to keep fit and for athletes. Tasty, lean and nutritious, Bresaola della Valtellina PGI is the protagonist of various recipes that interpret this prestigious cured meat in a versatile and creative way.
To produce Bresaola della Valtellina PGI, certified producers select and use only the most precious muscle cuts of the bovine shank; the cut that is absolutely most used is the Haunc’s Tio.
Chosen suppliers, both from European and all over the world breeding, are requested to provide certificates proving the origin and hygienic-sanitary safety of the meat, and certifications regarding the age of the bovine which must not be less than 18 months.
Salting is always preceded by a visual inspection of the pieces of meat and removing of the fat and tendon external parties. Salting is carried out dry: the meat is sprinkled with salt and natural flavorings. During the process, wine, sugar and/or dextrose and/or fructose and limited quantities of nitrites and nitrates of sodium and/or potassium, ascorbic acid and/or its sodium salt may be added. Salting, which has a duration of not less than 10 days, is interrupted by massaging to encourage rapid and uniform penetration of salt and other spices into the product. Then the meat is stuffed into a natural or artificial casings and subjected to the subsequent steps of drying and aging lasting for 4 to 8 weeks.
Thanks to the favorable climate, the product can be exposed to natural ventilation and moisture. After curing the Bresaola della Valtellina is packaged whole or already sliced; even these operations must exclusively in the typical area by producers certified.