Bresaola della Valtellina takes its name from the famous geographical district in which it was first produced. Since ancient times, techniques for preserving meat by salting and drying have been known. 
       The use of such techniques in the Valtellina district is noted in writings dating back as far as 1400. Bresaola is made from raw beef that has been salted and naturally aged. 
       The meat, which is eaten raw, has a delicate flavour and a capacity to melt in the mouth that is highly appreciated by consumers..


SEARCH THE SITE