{"id":4299,"date":"2018-05-10T10:02:15","date_gmt":"2018-05-10T08:02:15","guid":{"rendered":"http:\/\/www.hcampagnola.com\/en\/?p=4299"},"modified":"2018-05-10T10:02:15","modified_gmt":"2018-05-10T08:02:15","slug":"the-bresaola","status":"publish","type":"post","link":"https:\/\/www.hcampagnola.com\/en\/the-bresaola\/","title":{"rendered":"The bresaola"},"content":{"rendered":"<p><b>The bresaola<\/b> is a typically sausage of the Valtellina area, produced of beef. It doesn\u2019t take part of the salami sausages but of the salted products because obtained and prepared \u00a0of <strong>full peaces of meat.<\/strong><\/p>\n<p>The origin of the name probably comes from the dialect \u201cbrasa\u201d because many years ago the drying of the bresaola has been don in rooms heated by braziers. Or from \u201cbrisa\u201d, coming from the way to salt it.<\/p>\n<p>The most famous bresaola is the one from the Valtellina, the only one getting the certification IGP \u2013 Protected geographic indication.<\/p>\n<p>The disciplinary of the production impose the \u00a0bovines must be between 2 and 4 years old. The bresaola is one of the salamis with less fat, <strong>very fine for diet.<\/strong><\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"The bresaola is a typically sausage of the Valtellina area, produced of beef. It doesn\u2019t take part of the salami sausages but of the salted products because obtained and prepared \u00a0of full peaces of meat. The origin of the name probably comes from the dialect \u201cbrasa\u201d because many years ago the drying of the bresaola&#8230; <a class=\"view-article\" href=\"https:\/\/www.hcampagnola.com\/en\/the-bresaola\/\">View Article<\/a>","protected":false},"author":6,"featured_media":4292,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":"","_members_access_role":[],"_members_access_error":""},"categories":[15],"tags":[],"class_list":["post-4299","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news-en"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.hcampagnola.com\/en\/wp-json\/wp\/v2\/posts\/4299","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.hcampagnola.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.hcampagnola.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.hcampagnola.com\/en\/wp-json\/wp\/v2\/users\/6"}],"replies":[{"embeddable":true,"href":"https:\/\/www.hcampagnola.com\/en\/wp-json\/wp\/v2\/comments?post=4299"}],"version-history":[{"count":1,"href":"https:\/\/www.hcampagnola.com\/en\/wp-json\/wp\/v2\/posts\/4299\/revisions"}],"predecessor-version":[{"id":4300,"href":"https:\/\/www.hcampagnola.com\/en\/wp-json\/wp\/v2\/posts\/4299\/revisions\/4300"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.hcampagnola.com\/en\/wp-json\/wp\/v2\/media\/4292"}],"wp:attachment":[{"href":"https:\/\/www.hcampagnola.com\/en\/wp-json\/wp\/v2\/media?parent=4299"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.hcampagnola.com\/en\/wp-json\/wp\/v2\/categories?post=4299"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.hcampagnola.com\/en\/wp-json\/wp\/v2\/tags?post=4299"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}