Bresaola<\/strong> is a lean cured beef meat<\/strong> 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<\/strong> can be labeled Bresaola della Valtellina PGI.<\/strong><\/p>\n\n\n\n Dating back to the 15th century,<\/strong> bresaola\u2019s origins lie in alpine traditions of meat preservation using salting and drying methods.<\/p>\n\n\n\n What makes it unique is its soft, compact texture<\/strong> and intense red color. Its aroma is delicate with light spice notes, and its flavor ranges from moderately salty to sweet.<\/p>\n\n\n\n Furthermore, this cured meat has a high nutritional and energy content<\/strong>. Its virtually zero fat and high protein content make it a favorite among athletes and those following low-calorie diets.<\/p>\n\n\n\n Bresaola is therefore a tasty option for a balanced meal<\/strong>. It’s ideal eaten alone, with a drizzle of olive oil, or as an ingredient in fresh, light dishes.<\/p>\n\n\n\n Bresaola is the only Italian cured meat made exclusively from beef<\/strong>. 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<\/strong>.<\/p>\n\n\n\n After about two weeks of rest<\/strong>, the meat is stuffed into meat casings and left to dry <\/strong>in a dry, ventilated environment for about ten days.<\/p>\n\n\n\n Then comes the actual curing phase<\/strong>, which can last from 4 to 8 weeks<\/strong>, depending on the size and the desired result. During this time, the bresaola acquires its typical firm consistency and delicate, fragrant and aromatic profile.<\/p>\n","protected":false},"excerpt":{"rendered":" Bresaola is a lean cured beef meat, tender and aromatic, rich in protein and low in fat. A specialty from Valtellina, it is loved by food enthusiasts, athletes and those who appreciate lightness.<\/p>\n Protected product:How bresaola is made<\/h3>\n\n\n\n
\nBresaola della Valtellina PGI<\/p>\n","protected":false},"author":1,"featured_media":20806,"comment_status":"closed","ping_status":"closed","template":"","cpt_portfolio_group":[235],"class_list":["post-20805","cpt_portfolio","type-cpt_portfolio","status-publish","has-post-thumbnail","hentry","cpt_portfolio_group-cured-meats-en-ca"],"acf":[],"yoast_head":"\n