Trade name "Bresaola della Valtellina"
control Board

PRODUCT'S CHARACTERISTICS

Nutritional characteristics

Breasola meets requirements of all consumers interested in a correct diet and is an excellent ingredient for modern and refined cooking.
It's rich in proteins, poor in fat and calories, gives a good supply of iron, zinc, vitamin b2 and vitamin PP.
It contains no carbohydrate, calcium and vitamin D, which can be added having bread, Parmesan cheese and lemon slices together with bresaola.

• Nutritive value
• Nutritive density
• Energetic value
• Various kind of cold meats' lipids' content
• Some food's energetic value

Organoleptic characteristics

Consistency: Smooth, compact
Appearance after cut: Compact and without splits
Colour: Thin part: red with hardly visible dark border
Fat part: white
Scent: Delicate, slightly aromatic
Taste: Pleasant, moderately tasty, never sour

Chemical characteristics

Umidity: max 65%
Fat: medio 4% max 7%
Colour: Thin part: red with hardly visible dark border
Fat part: white
Ash: min 4%
Sodium chloride: max 5%
Proteins: min 30%

Marketing characteristics

Form: Almost cylindrical or, for pressed product, brick-shaped
Weight (kg):
- Loin: min 3,5
- Haunch's tip: min 2,5
- Underloin: min 1,8
- Top side: min 1
- Underbone: min 0.8

Sales characteristics

Bresaola della Valtellina can be sold unbroken or cut in slices, vacuum-packed, in pieces. Weight, form and size can vary
On Bresaola della Valtellina label there must be indicated following information:

• Bresaola della Valtellina Indicazione Geografica Protetta (IGP), or Protected Geographical Indication (PGI);
• producer's name or corporate name or mark;
• factory's and package's seat;
• IGP (PGI) trade mark with CEE (EEC) approval