Trade name "Bresaola della Valtellina"
control Board
HISTORY
Meat preservation by salting and drying is a very old system used for Bresaola and other similar products.
- Bindenfleisch or Bundnerfleisch from the Grigioni Swiss Land, is available both in Switzerland and German;
- Suho meso and Suschenaja govjadina coming from East European countries , can be made on almost every ox's muscles;
- African Biltong, made on ox's, antelope's and mutton's muscles, is deeply salted and dried;
and al the Brazilian Charque dulce, sout-American Tasaio the Penmikam Penmikam and Indian Deng-deng which are all dried and non-salted products.
The particular conformation of Sondrio's County and fresh, constant dry air, allow product best preservation with a middle salting; the result is a really smooth and gently taste.
Production's technique in the beginning were simply used to preserve meat, but throughout the years it has been improved, refining product's quality: today Bresaola is smoother, softer and more delicate than ever.
Increased production has not endangered product's quality or its typicalness, while the drawing up of Production's Regulations has added healthy&safety conditions and regular high quality to the producers' traditional ability.
Anyway each producer keeps his own secrets that make his product recognizable among the others, always respecting requirements that allow Bresaola to have the acknowledgement of "Protect Geographical Mark".
First literary evidences of Bresaola go back to 15th century, but its origin is certainly older. Until the early 17th century its production was kept for familiar consumption. In 19th century Bresaola's production and trade strongly increased, starting export to near Switzerland. Today Bresaola is widespread all over Italy and it's conquering new foreign markets.