BRESAOLA DELLA VALTELLINA PGI

MAIN FEATURES The look of Bresaola della Valtellina PGI is extremely peculiar and unique: it is characterised by a uniform red colour, a slightly darker edge and thin white veining (this product contains a very small amount of fat). Bresaola della Valtellina PGI has a slightly aromatic fragrance and a strong, inimitable flavour. It is also considered a noble cured meat, as it has a minimal fat content and good nutritious properties at the same time. In fact, it is rich in protein, iron and vitamins, as well as being highly digestible. Both its high-protein and low-calorie content make it perfect for anyone who wants to follow a healthy diet, keep fit and eat well without giving up taste. For this reason, many sportsmen and women include Bresaola della Valtellina PGI in their meal plan. The PGI certificate (Protected Geographical Indication) awarded in 1996, guarantees that Bresaola della Valtellina undergoes certified steps throughout the whole production process. This mark can only be used by certified producers who comply with the Processing Disciplinary. HISTORICAL BACKGROUND The origin of the word Bresaola is still very uncertain. The suffix “saola” can be easily connected to the use of salt to preserve the meat. The origin of the whole name, however, is highly debated. Some believe that it comes from the Valtellina word “brasa”, embers (“brace” in Italian), since the rooms used for curing were heated by braziers. Others state that the origin can be found in the word “brisa” which indicates a particular gland of the bovines. PROCESSING METHOD In order to produce Bresaola della Valtellina PGI only top-choice cuts are used: the most tender and valuable ones. The chosen breeds of cattle are fed with certain types of food only and aged between 18 months and 4 years, as well as being preferably bred in the open air. Paying attention to all these factors ensures that the consumer receives a perfect product, not only from an organoleptic point of view – meaning texture, taste, and colour – but also from a nutritional one. The main breeds used are those from European and South American farms. Some of the most famous European breeds are Charolais, Limousine, Garronesi and the Italian Piemontese one. From South America come the pure breeds of Zebu, especially the Zebu Nellore. Bresaola della Valtellina IGP is made only using the five finest muscle cuts from the leg of beef, namely: Hip tip; Rump; Undercut; Upper and outer parts of the bovine leg; Beef underbelly. After being selected, these parts are trimmed and salted. The latter, during which the meat is sprinkled with salt, spices and natural flavourings is also known as “dry salting”. The quantity and type of seasoning used depends on the recipe followed by each producer and lasts about 15 days. Afterwards, the meat is stuffed into casings and left to dry for about a week so that the actual curing phase can take place, lasting from 1 to 2 months depending on the size of the piece.