Bresaola Valtellina IGP Gold sliced
Bresaola della Valtellina PGI is a delicatessen product obtained exclusively with salted and cured meat of the premium part of the legs of bovine aged between 18 months and four years. It can be produced in the varieties: Fesa, Punta d’anca, Sottofesa, Magatello and Sottosso.
Our Bresaola is a masterpiece from an Artisanal producer in Valtellina in the extreme North of Italy in a wonderful natural environment in the Lombardy Region.
The production process: before salting, the meat is selected on sight and trimmed. Salting is done dry, where the meat is sprinkled with salt and natural flavours. The meat is left to rest in brine for at least ten days. During this period, massage operations are carried out to allow for a faster and more uniform migration of the salt inside the product. This is followed by bagging in a natural or artificial casing. The sausage thus obtained is dried in special cells. Maturing occurs at a temperature between 12 and 18 ° C, in environmental conditions such as to cause a slow and gradual reduction of product humidity, in specially air-conditioned rooms where suitable air exchange is ensured. Both drying and curing last for a total of between four and eight weeks, depending on the size of the product and market demands.
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