Bresaola of Valtellina IGP (Protected Geographical Indication) and “Brisaola” of Valchiavenna
This food is fruit of our mountain people’s experience, who are extremely simple but hide the skill and care necessary to preserve these quality cuts of beef. The climate typically dry and windy, with relatively low temperatures, of the valleys of the province of Sondrio, is the basic element to enable the drying process of meat but besides that there is a range of other operations carried out with great skill by capable hands. The cuts of meat are cleaned, placed in a container and sprinkled with a mixture of salt, pepper and natural flavourings and let to stand for a fortnight. The composition of this spiced mixture starts to provide the bresaola with its ...

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