Bresaola is an Italian cold cut traditionally produced in the Valle d'Aosta and Lombardia.
It is obtained from salted and dried lean meat and it contains almost no fat. Bresaola is usually seasoned for four months during which it is air-dried and exposed to the sun. It is rich in proteins and easily digestible. It is excellent combined with olive oil and lemon juice, with goat cheese and with Castelmagno.
There are many different kinds of bresaole:
Horse, Deer and Donkey Bresaola
Produced in Valle d’Aosta (North western Italy), using lean horse, deer and donkey meat.
Beef Bresaola
Produced in Valle d’Aosta (North western Italy), using lean beef meat.
Bresaola Magatello
Produced using the beef "magatello", that is the upper part of the rear leg of the animal, is a typical speciality of Valtellina (in northern Lombardy).
Bresaola Punta d’Anca
Produced using the beef "punta d’anca", that is the meat near the beef haunch, is a typical speciality of Valtellina (in northern Lombardy).
A respected producer in Lombardia:
Bresaole Del Zoppo
Via delle Industrie, 2
Via Valeriana, 50
23010 Buglio In Monte (SO)
p. +39-0342.622084
f. +39-0342.622078
Leave a comment