Bresaola Della Valtellina - Aged Beef | ūü¶ÜThe Bow Tie Duck Manila
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Bresaola Della Valtellina

Made By Artisans

The Bre¬≠sao¬≠la orig¬≠i¬≠nat¬≠ed from Val¬≠tel¬≠li¬≠na, a val¬≠ley in the alps of North¬≠ern Italy‚Äôs Lom¬≠bardy region. It is made with a strict trim¬≠ming process, care¬≠ful atten¬≠tion to detail when it comes to com¬≠bin¬≠ing the spices, and thor¬≠ough sea¬≠son¬≠ing to make the per¬≠fect meld¬≠ing of flavors.

Tast­ing Notes from the Curator

Beretta bre¬≠sao¬≠la is char¬≠ac¬≠terised by the ele¬≠gant bal¬≠ance of the aro¬≠mas used in the brine. In appear¬≠ance it is uni¬≠form bright red colour, with a slight¬≠ly dark¬≠er rim in the lean part and fine white veins in the fat¬≠ty part. It has a firm and elas¬≠tic con¬≠sis¬≠ten¬≠cy, a mild aro¬≠mat¬≠ic fra¬≠grance and a pleas¬≠ant and slight¬≠ly savoury flavour. Beretta bre¬≠sao¬≠la is made from the best cut of the cow, the haunch tip. It is dry salt¬≠ed with in an expert dosage of corian¬≠der, pep¬≠per, sug¬≠ar, juniper, gar¬≠lic and white wine that con¬≠tributes to the aro¬≠mas it gives off. Aged at least 4 weeks as per regulations.


The Bre¬≠sao¬≠la is typ¬≠i¬≠cal¬≠ly served in thin slices as an antipas¬≠to, and can be served at room tem¬≠per¬≠a¬≠ture or slight¬≠ly chilled. It can be added into your arugu¬≠la sal¬≠ad and driz¬≠zled with olive oil, lemon and bal¬≠sam¬≠ic vine¬≠gar, or served on top of bread.

Old Ori­gins

The ori¬≠gins of Bre¬≠sao¬≠la del¬≠la Val¬≠tel¬≠li¬≠na back to the late Mid¬≠dle Ages‚Äč.In this peri¬≠od, the tech¬≠nique of pre¬≠serv¬≠ing beef, lamb and game through salt¬≠ing and dry¬≠ing was already dif¬≠fused through¬≠out the Alps.

The term Bre­sao­la, in the past braza­o­la, brisao­la or bre­savola, has uncer­tain origins.

Although the suf¬≠fix ‚Äč‚Äúsao¬≠la‚ÄĚ can be traced eas¬≠i¬≠ly back to the use of salt in the pre¬≠serv¬≠ing of the prod¬≠uct, it is much more dif¬≠fi¬≠cult to indi¬≠vid¬≠u¬≠al¬≠ize a sin¬≠gle and agreed upon inter¬≠pre¬≠ta¬≠tion of the ori¬≠gins of the whole term. Accord¬≠ing to a first inter¬≠pre¬≠ta¬≠tion, the ety¬≠mol¬≠o¬≠gy can be found in the Ger¬≠man word brasa (embers), as in the past embers were used to reheat and dehu¬≠mid¬≠i¬≠fy the air of the cur¬≠ing rooms, emit¬≠ting aro¬≠mat¬≠ic smoke that was obtained by adding juniper berries and bay leaves to the hot coals. Anoth¬≠er inter¬≠pre¬≠ta¬≠tion indi¬≠cates that the ori¬≠gin of the name can be found in the dialect term brisa, which indi¬≠cates a heav¬≠i¬≠ly salt¬≠ed beef gland.

Storage Instructions

Bre¬≠sao¬≠la del¬≠la Val¬≠tel¬≠li¬≠na should be kept in a cool dry place; once sliced, it should be placed in the fridge. It is gen¬≠er¬≠al¬≠ly con¬≠sumed fresh in thin slices, but it is also deli¬≠cious as a basic ingre¬≠di¬≠ent in the prepa¬≠ra¬≠tion of starters and main courses.

2 Pairings

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