Bresaola of Valtellina IGP (Protected Geographical Indication) and “Brisaola” of Valchiavenna

This food is the fruit of our mountain people’s experience, who are extremely simple, hiding the skill and care necessary to preserve these quality cuts of beef. The climate in the valleys of the province of Sondrio, typically dry and windy with relatively low temperatures, is the basic element to enable the drying process of meat but in addition to this, 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, 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 characteristics. The final stage is the proper ripening in the dry and clear mountain air for 4-8 weeks depending on the cut size, necessary to get to the delicate taste and the softness of the excellent bresaola: lean (absolutely the lowest-fat cold meat), rich in proteins, mineral salts, iron and additionally very digestible.
Since the fifteenth century there has been historical news regarding the production of “salted meat” in the area of Valchiavenna and here, where the product is named “brisaola”, there is another stage, complementary to the ripening, which some farmers proudly continue to carry out proudly, the process of smoking the meat.
After spending one or two days in rooms full of these fumes, the meat takes a slightly darker colour and a bouquet of aromas which pleasantly blends with the inviting scent of the bresaola.