Nutritional values for 100g of product
(Art. 278)
energy
660,9 kj 156,3 kcal
fat
2,7 g
of which saturates
0,7 g
carbohydrate
0 g
of which sugars
0 g
protein
33 g
salt
3,5 g
History and interesting facts
The bresaola
was born in the mountains, and precisely in the Canton of Grisons in very
remote times to appear later in Valtellina. The first evidence of its
production dates back to 1400 and, in those years, production is limited to
local consumption. The Anghileri scholar states that bresaola was born in
Chiavenna with different characteristics. It could be either of beef and of
horse, smoked or not, then, in the nineteenth century, the birth of industry
gave impetus to the production, which slowly begins to go beyond the confines
of the valley. From the ‘60s onwards it has spread throughout Italy and Switzerland, so much so that today
it is a particularly loved and sought-after deli meat.
Organoleptic properties
The Bresaola
della Valtellina PGI is a cylindrical deli product, produced with salted and
naturally matured beef. The colour is even
bright red and may feature very thin marbling of fat. The delicate aroma is slightly zesty, and it is
reminiscent of the typical piquant curing used during the salting process. The
texture on the palate is soft and elastic, the flavour is pleasantly tasty with
its many fruity and undergrowth aromas.
In order to best
taste the bresaola di Valtellina PGI, it is advisable to serve it sliced with a
1-1.5 mm-thickness.
Pairing and Wines
The most
suitable wines to accompany the Bresaola della Valtellina are the young, light
and delicately acidulous red wines. Excellent are the Rosso of Valtellina CDO -
fruity and fragrant - or the Castel del Monte
Uva di Troia CDO of Puglia
region, more dry and vinous.
The classic preparation sees the sliced bresaola of Valtellina PGI cut into thin slices and seasoned with a drizzle of oil, pepper and lemon juice and, for those who wish it, lying on a bed of rocket and then garnished with flakes of Parmigiano Reggiano. Also excellent with fresh cheeses for delicious bundles, to flavour asparagus or to enrich salads and create unique dishes.To recall the flavours of the mountain, we can combine the Bresaola della Valtellina with fruit-based recipes, including the apple in all its varieties: Red delicious with its scent of jasmine, Golden delicious for its crunchiness and juiciness. The combination with honey is also delicious, especially in the Millefiori version, sweet and fragrant.
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