The bresaola has its origins in the Canton of Grisons in Switzerland, and it has made its appearance in Valtellina only in more recent times. It is said to derivs its name from "brasa" (embers) which over time has become "Brisaola" and today "Bresaola", with reference to the use of burning charcoal braziers in the production process.
The colour is even bright red and may have very thin streaks of fat. The aroma is delicate and slightly zesty, the flavour is pleasant, moderately savoury, never sour.