Trade name "Bresaola della Valtellina"
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PRODUCT'S DESCRIPTIONS

Bresaola della Valtellina is produced with salted and seasoned beef and is eaten raw.

Beef meats used in production process, are strictly selected both from European and all over the world breeding.

Production process uses the following muscular masses:

• loin (fesa): it's the rear part of the leg's muscle and includes the inner right muscle, the adducting muscle and the half-membranous muscle.
• haunch's tip (punta d'anca): the best cut. It's the loin without its adducting muscle.
• Underloin (sottofesa): it's the rear part of the leg's muscle (the long large muscle)
• Topside (magatello): ): it's the rear part of the leg's muscle (the half-tendinous muscle)
• Underbone (sottosso) it's the leg's front part, made on the right front muscle and the large outer muscle.

So Bresaola takes the shape of used muscles and can be sharpened to become almost cylindrical.
Raw material is salted, then it pickles for a period that goes from 10 to 15 days, bagged in natural or artificial guts. Then it has to dry and season in temperature and humidity conditions able to reduce slowly and gradually its humidity. During drying and seasoning, which last between 4 and 8 weeks, natural fermentative and enzymatic phenomena make the product preservable, digestible and appetizing: in other words it gets all the characteristics of Bresaola della Valtellina.