The first observable characteristic is the uniform red colour.
The Bresaola can be very lightly marbled with white fat.
The smell recalls that of the seasoning used during salting, resulting in a combined aroma of aged meat and spices.
Slices must be served thin (0.6-0.8 mm). It is the only way to let Bresaola della Valtellina reveal its softness and frangrance when it is chewed.
The best way to taste Bresaola della Valtellina is to put a small amount of it in your mouth, then chew slowly and exhaling with your mouth closed.
In this way, you can discern the Bresaola aromas released from the meat during chewing, favoured by the temperature of the mouth.
The aromas recall flavours of seasoned and aged meat, spices, brine and wine if used. If you pay attention, you can also notice aromas of fruits, dried fruits and red fruits , plus aromas recalling those of woodland undergrowth and mushrooms.
During chewing, the texture of Bresaola della Valtellina must not feel gummy or plastic-like. Its texture shall be soft and pleasant to the palate, and never stringy. After swallowing, the mouth stays clean, with a slight persistence of spices and aged meat, and the desire to… taste another slice!
