Bresaola della Valtellina IGP is a cured raw meat product made from the finest cuts of beef thigh, produced exclusively in the province of Sondrio. The first records of this delicacy date back to the 15th century, when preserving meat through salting and drying was a common practice in the Alpine valleys.
The production process involves dry salting with spices (pepper, garlic, cinnamon, and cloves), periodic massage, and air-drying in the dry climate of Valtellina for at least 4-8 weeks. The result is a lean, tender cured meat with a deep ruby-red color.
It is served sliced paper-thin, dressed with extra virgin olive oil, lemon, and arugula. It is one of the leanest and most protein-rich cured meats available.
