Bresaola della Valtellina (ITALY)

 



The origins of this air-dried, salted beef charcuterie can be traced back to the late Middle Ages, when the techniques of preserving beer, lamb and game had already spread throughout the Lombardian Valtellina valley and Alps. This lean and tender beef cut comes in five different varieties: Punta d’Anca (loin), Sottofesa (top beef), Magatello (round roll), Sottosso (silverside), and Fesa (rump).


The meat needs to age for about two to three months, until it completely dries out, becomes hard and turns dark red. Bresaola has a particularly sweet and musky aroma, and it is best enjoyed in traditional Lombardian starter dishes such as Bresaola della Valtellina Santa, where the meat is thinly sliced and served on rye bread with curls of juniper butter. 

ENJOY YOUR MEAL




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