Bresaola, cited in documents as early as the 15th-century, is a cured meat taken from the round or rump of a cow or horse. Some of the best is made in the high Valtellina valley of Lombardia.
The meat is encased in a sheath, salted and rubbed with spices and finally left to mature for one year in a well-ventialted room. Bresaola is considered nutritious and easy to digest.
A classic Italian dish is bresaola slices with lemon juice, rughetta and shavings of parmigiano reggiano cheese.
Authorized producers include:
Rigamonti Salumificio
Via Nazionale dello Stelvio, 87
23020 Montagna in Valtellina (SO)
Salumificio Gianoncelli
Via Statale dello Stelvio,23
Poggiridenti (SO)
p.+39 0342 215230
f.+39 0342 512806
Proprietors; Arturo and Sergio Gianoncelli
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