Trade name "Bresaola della Valtellina"
control Board
PRODUCING PROCESS
Main phases of Bresaola della Valtellina working progress are:
- Raw material's selection
- Salting
- Drying
- Seasoning
- final product check
- cutting, slicing and packing.
Salting is always preceded by a visual check of meat's pieces and, if necessary, discarding of unsuited raw material (too veined or having strange colour).
Salting is always dry: meat has to be covered with salt and natural flavours. Wine, spices, sugar, nitrate and nitrite of sodium and potassium, ascorbic acid and its sodic salt can be added. Salting, that lasts at least 10 days, is broken off by massages, to allow a quicker salt's moving inside the product.
Salted meat is bagged in natural or artificial guts and sent to drying phase in special cells. Drying must allow a quick dehydration and it happens at a temperature of 20° - 30° C and humidity of 35% - 65%.
Seasoning occurs at a temperature of 12° - 18° C and humidity of 70% - 90%. Seasoning cells, like drying ones, must have a temperature and humidity maintenance system and must allow a good change of air. Seasoning have a minimum term of 4 weeks.
Seasoned product "Bresaola della Valtellina" must have typical organoleptic chemical and marketing characteristics. Therefore final product is submitted to the Control Board for sensory, marketing and chemical analysis.