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Bresaola Della Valtellina
Made By Artisans
The Bresaola originated from Valtellina, a valley in the alps of Northern Italy’s Lombardy region. It is made with a strict trimming process, careful attention to detail when it comes to combining the spices, and thorough seasoning to make the perfect melding of flavors.
Tasting Notes from the Curator
Beretta bresaola is characterised by the elegant balance of the aromas used in the brine. In appearance it is uniform bright red colour, with a slightly darker rim in the lean part and fine white veins in the fatty part. It has a firm and elastic consistency, a mild aromatic fragrance and a pleasant and slightly savoury flavour. Beretta bresaola is made from the best cut of the cow, the haunch tip. It is dry salted with in an expert dosage of coriander, pepper, sugar, juniper, garlic and white wine that contributes to the aromas it gives off. Aged at least 4 weeks as per regulations.
The Bresaola is typically served in thin slices as an antipasto, and can be served at room temperature or slightly chilled. It can be added into your arugula salad and drizzled with olive oil, lemon and balsamic vinegar, or served on top of bread.
The origins of Bresaola della Valtellina back to the late Middle Ages.In this period, the technique of preserving beef, lamb and game through salting and drying was already diffused throughout the Alps.
The term Bresaola, in the past brazaola, brisaola or bresavola, has uncertain origins.
Although the suffix “saola” can be traced easily back to the use of salt in the preserving of the product, it is much more difficult to individualize a single and agreed upon interpretation of the origins of the whole term. According to a first interpretation, the etymology can be found in the German word brasa (embers), as in the past embers were used to reheat and dehumidify the air of the curing rooms, emitting aromatic smoke that was obtained by adding juniper berries and bay leaves to the hot coals. Another interpretation indicates that the origin of the name can be found in the dialect term brisa, which indicates a heavily salted beef gland.
Bresaola della Valtellina should be kept in a cool dry place; once sliced, it should be placed in the fridge. It is generally consumed fresh in thin slices, but it is also delicious as a basic ingredient in the preparation of starters and main courses.