Valtellina has many PGI products, and Bresaola della Valtellina is for sure one of the most popular ones. The first evidence of bresaola (or brisaola) dates back to the fifteenth century, even if its origin pre-dates that. The production of bresaola was confined to family circles until the 19th century, when they started exporting it to Switzerland. Over the years, preservation techniques have been perfected so that today we can enjoy a unique, top-quality, and delicious product.

Bresaola must be processed following strict procedures to obtain the PGI designation. However, every producer maintains their rituals and traditions, passing them down generation after generation to make their product stand out from the others. The valley’s climate, the choice of the best cuts (top sirloin coulotte, silverside and eye of round), the right amount of natural flavourings, and the right variations in temperature and humidity are what make this product so outstanding. Bresaola is moderately savoury and thus soft and tender, setting it apart from dry meat and other dried products.

This cold cut is very nutritious, low in fat and rich in protein, iron, minerals, and vitamins. It’s also highly digestible. But most of all, it’s tasty and sophisticated. It can be used for various preparations, but it gives its best as it is.