Bresaola is a cold meat obtained from the leg of a cow, rather than a pig, with most Bresaola made with the haunch tip. Bresaola is one of the only Italian cured and cooked meats made with beef.
The first evidence of the meat dates back to the year 1400, though it is actually believed to have originated prior to that time.
Bresaola is a PGI product that is strictly linked to the entire Province of Sondrio, with the main territory of excellence being La Valtellina.
According to PGI regulations, only beef cuts from animals aged 18 months to four years old are allowed, as are haunch tip, rump, silverside, thick flank and round steak muscle cuts from the thigh. The meat must be hand-salted using the ‘dry salt’ method, while curing time lasts for between four to eight weeks depending on the size of the pieces.
Only top-class cuts from selected cow breeds are used in the production process. When they arrive at the plant they are checked and trimmed, before being hand-salted using the ‘dry salting’ method. Meat is sprinkled with a moderate quantity of salt and natural aromas, and a saline solution forms with the juices from the meat.
According to regulations, wine, spices and sugar may be added, before the meat is then stuffed into a natural or artificial casing and the drying phase begins. This lasts on average for a week, at which point the meat is cured at a temperature of between 12-18C for a period of four to eight weeks.
