Taste

Savoring an Icon

Bresaola della Valtellina PGI is a cured meat with a unique and unmistakable flavor. For a proper tasting experience, it should be eaten “pure,” meaning on its own and natural, following some tips that make this experience truly satisfying.

Visual Examination. The first characteristic to observe in a slice of Bresaola is its color, which should be a uniform red. It may show a slight marbling (very thin streaks of white fat).

Olfactory Examination. The smell of Bresaola should recall the curing method used for salting and the aromas employed during the production process. Each producer has their own recipe.

Tasting. The slice must be thin, with a thickness between 0.6 and 0.8 mm, to fully appreciate the softness of Bresaola della Valtellina PGI. When chewing, it should feel tender, not rubbery or fibrous. Take a small amount in your mouth, chew slowly, then exhale through your nose with your mouth closed. Gradually, notes of aged meat, spices, dried fruit, mushrooms, and hints of undergrowth will emerge on the palate, with a pleasant aromatic persistence that naturally invites the next bite.

Many Pairings, One Unique Flavor

Pairing Bresaola della Valtellina PGI is a varied and surprising art, matching well with many categories of food. However, it is important to remember that its main characteristic is delicacy. In pairings, always pay attention to quantities and proportions so that other flavors don’t overpower its delicious taste.

Pairings

Cheese

It pairs perfectly with typical local products such as aged Valtellina Casera, Bitto (to be used sparingly), fresh Scimudin, and goat cheese. Surprisingly fitting is also the pairing with buffalo mozzarella, which enhances its sweetness without covering its aroma.

Bread

White bread is the ideal companion to highlight Bresaola, but versions with cereals or rye also offer excellent contrasts, especially when paired with a light spread of butter.

Vegetables

Arugula, spinach, celery, zucchini, cherry tomatoes, and eggplants add freshness to any dish with Bresaola. The most surprising is fennel: its delicate and balsamic fragrance enhances its spicy notes.

Fruit

Fresh or dried, fruit provides harmonious and lively pairings: pineapple, mango, citrus fruits, and melon bring freshness and sweetness, while almonds, walnuts, pistachios, and dried figs add crunch and intensity, ideal for gourmet recipes.

Ginger

Just a light sprinkle of ginger adds a balsamic and slightly citrusy touch. Perfect for those who love lively and contemporary flavors.

Egg Yolk

For a wow effect, try Bresaola with grated hard-boiled yolk. The visual effect is surprising, and the taste is enriched with softness and depth.

The 10 Golden Rules of Bresaola

Knowing Bresaola della Valtellina PGI means learning how to serve, taste, and respect its characteristics. From the right serving temperature to the perfect cut, to suggestions for the ideal pairing, here are 10 tips to enjoy it at its best.

Santa bresaola

To recognize the quality of the product, taste the natural Bresaola of Valtellina PGI without seasonings. Thus, sometimes completed with curls of juniper butter and rye bread, it is defined as ‘Santa Bresaola’.

On the home stretch

If you use it in some recipes, add the Bresaola della Valtellina PGI only at the end of cooking, in the home stretch, so as not to alter its flavour and aroma, leaving the consistency unchanged as much as possible.

Lemon: the wrong belief

Let’s say it once and for all: lemon juice directly on bresaola tends to oxidize it, causing a ‘cooked’ effect. So, yes you can use lemon, but only in a delicate emulsion with oil and pepper or on the accompanying vegetables.

Aging without exaggeration

Bresaola della Valtellina PGI should be consumed young, aged from four to eight weeks. Only then it will present its typical intense red colour, a delicate aroma of spices, and a slight hint of aged meat.

The secret ingredient

The fresh air descending from the Alps and the particular conformation of the valley create the ideal conditions for the maturation of bresaola, making this typical product unique and inimitable.

Anti-waste and sustainable

Being waste-free helps reduce food waste. As a matter of fact, of the pre-sliced product you purchase, only the outer packaging ends up in the bin.

Lactose? No, thanks

Among the ingredients that can be used to produce Bresaola della Valtellina PGI there is no lactose, due to a precise choice of the producers. In any case… always read the label carefully!

White wines (or rosé)

While it’s generally true that wine should match the colour of the food, it’s not the case for Bresaola of Valtellina PGI. The right pairing is with white wines, flavorful and with a good level of acidity, or with sparkling wines and rosé.

Store well (but eating is better)

There is no doubt: to keep the organoleptic characteristics intact, sliced bresaola should be consumed as soon as possible, preferably within 24 hours. Store it in the fridge in a closed container.

#10

The taste of softness

Bresaola of Valtellina PGI is distinguished by its tenderness. It has a soft texture on the palate, never rubbery or fibrous. After tasting, the mouth remains clean, with a slight persistence of spice and seasoned meat.

A World of Recipes

Bresaola della Valtellina PGI is a product to discover… Creative appetizers, finger food, first and second courses, fresh salads. A surprising ingredient, ideal for a healthy, light, and flavorful cuisine.

Street Food

Taste

Panino Marmitta

Panino Cólmen

Panino Alpe Granda

Panino Palù

Panino Scalino

Panino Teglio

Panino Rupe Magna

Panino Trela

Strisciatt

Valtellina 2022

Panino Acqua Fraggia

Panino Réit