In-Depth Explanation
Bresaola della Valtellina (IGP protected) originates from Lombardy's Valtellina valley. The lean beef is rubbed with a mixture of salt, pepper, cinnamon, garlic, and juniper berries, then air-dried in the cool Alpine air for 2-3 months. The result is remarkably lean (only 2% fat), deeply flavored, and tender. It is traditionally served carpaccio-style with arugula, shaved Parmigiano-Reggiano, lemon juice, and extra virgin olive oil — a dish called bresaola della Valtellina that showcases the meat's delicate character.
Explore Related Products & Guides
Related Terms
Charcuterie
The branch of cooking devoted to prepared meat products such as cured meats, sausages, terrines, pâtés, and confits. Originally developed as a method of preserving meat before refrigeration.
Curing
The process of preserving food (usually meat or fish) through salt, sugar, nitrates, or smoking. Curing draws out moisture, inhibits bacterial growth, and develops concentrated flavors and firm textures.
Prosciutto
Italian dry-cured ham, typically made from the hind leg of a pig. Prosciutto di Parma and Prosciutto di San Daniele are the most renowned varieties, aged 12-36 months and sliced paper-thin.