The bresaola

The bresaola is a typically sausage of the Valtellina area, produced of beef. It doesn’t take part of the salami sausages but of the salted products because obtained and prepared  of full peaces of meat.

The origin of the name probably comes from the dialect “brasa” because many years ago the drying of the bresaola has been don in rooms heated by braziers. Or from “brisa”, coming from the way to salt it.

The most famous bresaola is the one from the Valtellina, the only one getting the certification IGP – Protected geographic indication.

The disciplinary of the production impose the  bovines must be between 2 and 4 years old. The bresaola is one of the salamis with less fat, very fine for diet.