Bresaola: a Delicacy for Gourmets and Athletes
Bresaola is a lean cured beef meat seasoned with salt, pepper, garlic, cinnamon, bay leaf and cloves. This specialty hails from northern Italy, and only the version produced in the province of Sondrio can be labeled Bresaola della Valtellina PGI.
Dating back to the 15th century, bresaola’s origins lie in alpine traditions of meat preservation using salting and drying methods.
What makes it unique is its soft, compact texture and intense red color. Its aroma is delicate with light spice notes, and its flavor ranges from moderately salty to sweet.
Furthermore, this cured meat has a high nutritional and energy content. Its virtually zero fat and high protein content make it a favorite among athletes and those following low-calorie diets.
Bresaola is therefore a tasty option for a balanced meal. It’s ideal eaten alone, with a drizzle of olive oil, or as an ingredient in fresh, light dishes.
How bresaola is made
Bresaola is the only Italian cured meat made exclusively from beef. It begins with the beef thigh, which is trimmed, defatted and portioned into ideal cuts. These are then immersed in a mixture of salt and spices, beginning the curing process.
After about two weeks of rest, the meat is stuffed into meat casings and left to dry in a dry, ventilated environment for about ten days.
Then comes the actual curing phase, which can last from 4 to 8 weeks, depending on the size and the desired result. During this time, the bresaola acquires its typical firm consistency and delicate, fragrant and aromatic profile.