Trade name "Bresaola della Valtellina"
control Board

The special microclimate of Valtellina County is the main secret that characterizes the production of the Bresaola della Valtellina and makes it a unique and excellent product.

The fresh air coming from the heart of the Alps and the particular morphology of Valtellina County, the typical zone of production, creates the ideal environment for the slow and perfect curing of the bresaola.

But the climate is not the only crucial factor.

The appeal of this high quality cured meat lies in its transformation process, due to the production method supported by long tradition, passion and competence.

The choice ability of the better beef meats (hip and magatello) and the wise dosage of natural aromas arise from the secret of ancient recipes.

The handling of salted meat and the opportune variations of temperature and humidity during the seasoning process, are still today the inheritance of a culture written in the local tradition.