The wonderful climate of the valley, with its fresh, pure air, is the real secret behind the production of Bresaola, making it a typical, unique and inimitable product and the symbol of this area.
This exceptionally high quality cold meat is made with the best cuts of beef leg and very light, with all fat taken away. Specific rules must be followed, according to ancient traditions that have been passed down from father to son with passion and professionalism.
Among all the different types of Bresaola produced in Valtellina, the Queen is the Bresaola della Valtellina PGI, history, culture and tradition are the keys to the quality of this product, currently guaranteed by I.G.P. (Protected Geographical Indication), awarded to true master butchers.
Valtellina’s Bresaola PGI is a very nutritious sausage, low in fat and high in protein, iron, vitamins and minerals. It is highly digestible, ideal for those who love lightness without sacrificing taste. It is a great ingredient for imaginative recipes for fine dishes, appetizers and snacks that are quick and easy to make.
Thanks to its delicate flavour it has conquered the palates of the world.
The Valtellina region is full of other delicious cold cuts, such as:
Fiocco and Fiocchetto, a type of ham that comes from the careful processing of boneless pork leg, it is seasoned for about six months and has a particularly sweet taste. Its pressed form makes it particularly suitable for slicing and sale over the counter; the product has little if any waste.
Violino di capra, seasoned and smoked ham made from goat's shoulder or thigh; the name comes from the unique way of slicing it, resting it on the shoulder like a musical instrument.
Speck, fresh lean pork thigh, slightly smoked, carefully processed and dry seasoned, typical of the Valtellina Valley. It has a delicate aroma, a sweet taste and a typical pink colour.