Product
Today, Bresaola della Valtellina PGI is an Italian excellence recognized worldwide. But its story is the result of centuries of memory and culture.
Its traditional production area is the Province of Sondrio in Lombardy, with its two main Alpine valleys: Valtellina and Valchiavenna.
Although it was officially established in the 15th century, Bresaola dates back to the ancient alpine tradition of preserving meat through salting and drying.
Until the late 19th century, production remained a domestic practice. Then it evolved: the specialization of local butchers and emerging industrial technologies brought Bresaola to regional and national attention. That was just the beginning of the Valtellinese delicacy that we know today.
The origin of the word “Bresaola” is uncertain.
It may derive from the expression “sala come brisa”, referring to the traditional use of salt and the local dialect word “brisa”, which indicates a heavily salted bovine gland.
Alternatively, it could stem from the Germanic word “brasa” (in dialect, “ember”), since drying was historically done in rooms heated by wood-burning braziers with juniper berries, thyme, and bay leaves.
Over time, “Brisaola” evolved into variations like “Bresaola,” “Brazaola,” “Bresavola,” and others depending on the geographic area.
What is certain is that the name includes the suffix “sal,” referring to the use of salt in
preservation.
Only top-quality cuts from the hindquarters of selected cattle breeds—preferably pasture-raised, free-range, and fed selected feed—are used to produce Bresaola della Valtellina PGI, in accordance with the Product Specification (which excludes cow meat due to its darker color and lack of consistency).
This is a quality-driven choice. Breed and age of the animal, rearing system, feeding, and selection of the most prized hindquarter cuts (like the “punta d’anca”) all contribute to superior meat, both organoleptically (texture, tenderness, taste, color, leanness, absence of sinew) and nutritionally (e.g., lower fat content).
Consortium members mostly use beef from European and South American farms, where all production stages are strictly controlled to ensure high-quality meat. The best beef breeds are selected, as required by the specification and tradition. Among European breeds: Charolaise, Limousine, Blonde d’Aquitaine, and Garonnaise. Among Italian ones: the Piemontese.
From South America, pure Zebu breeds are used, especially the Nellore Zebu—famous for its leanness—and to a lesser extent, Guzerat and Brahman breeds.
PGI status guarantees full traceability and compliance with certified production processes, verified by the independent certification body CSQA (authorized by the Ministry of Agriculture).
The PGI is a guarantee of a product that is monitored and certified at every stage of production.
During the production of Bresaola della Valtellina PGI, numerous checks are carried out throughout the entire supply chain to ensure a safe, high-quality product for the end consumer.
Compliance with the Production Specifications is verified by an independent control body (CSQA Certificazioni), authorized by MASAF (Italian Ministry of Agriculture, Food Sovereignty and Forests).
So, when we enjoy the taste of Bresaola della Valtellina PGI, we know it is the result of carefully selected raw materials, backed by complete traceability of the production chain and a certified production process officially recognized and monitored by an independent certification authority.
To make Bresaola della Valtellina PGI, only the five finest muscle cuts from the bovine thigh are allowed, with the most commonly used being the punta d’anca.
In Bresaola della Valtellina PGI production, craftsmanship is key. Skilled trimming, balanced natural seasoning, careful massaging during salting, and the precise control of temperature and humidity during curing—all follow ancient traditions.
A true artisanal knowledge passed down from generation to generation, guiding each step of the process.
The Protected Geographical Indication (PGI) is more than a label: it’s a guarantee of deep-rooted tradition. It certifies that every production phase complies with strict standards designed to preserve authenticity.
Compliance is monitored by CSQA Certificazioni, an independent agency authorized by the Ministry of Agriculture.
Thus, choosing this product means serving something authentic, safe, and steeped in history: the true taste of Valtellina.
Fat and sinew are carefully removed from the selected cut.
salting
Meat is seasoned with salt, natural aromas, spices, and herbs. This stage lasts 10–14 days, including massaging to ensure even absorption.
natural curing
After salting and drying, meat is cured for 4–8 weeks in controlled environments.
Fast dehydration techniques are strictly forbidden.
The final product undergoes chemical, sensory, and quality checks. Only those that meet all standards are labeled PGI and sold whole, sliced, or in vacuum/protective packaging.
Lean, Nutritious, Digestible
Bresaola della Valtellina PGI is lean, nutritious, and easy to digest. A 50g serving (the recommended daily amount by Italian dietary guidelines) contains about 76 calories and just 1 gram of fat.
It’s rich in high-quality proteins, essential amino acids, and vitamins (B1, B6, especially B12), along with essential minerals like iron, zinc, phosphorus, and potassium—all with antioxidant properties. It contains no carbohydrates, calcium, or vitamin D, which can be paired with bread and a few flakes of aged cheese.
Fitness-friendly:
Perfect for low-fat, low-calorie diets—flavorful yet light and digestible.
Mood-boosting:
Contains tryptophan, which promotes serotonin (the “happiness hormone”), enhancing mood, focus, and memory.
Suitable for all ages:
- Children: Pediatricians recommend 40g of processed meat per week, especially bresaola and cooked ham.
- Over 65: To combat sarcopenia, 25–30g of high-quality protein (e.g., a sandwich with bresaola, arugula, and Parmesan) is advised.
A Sports Ally
The lowest-fat cured meat, Bresaola is a natural supplement—rich in digestible animal proteins, branched-chain amino acids, iron, minerals, and vitamins. Great before or after physical exertion.
