Sagra della bresaola

Among the terraced vineyards and majestic peaks of Valtellina, the village of Chiuro prepares to celebrate one of the most authentic symbols of Lombard cured meat production: bresaola. The Sagra della Bresaola, scheduled for July 19-20, 2026, is an unmissable opportunity to discover how this smoked delicacy of premium meats still retains the genuine flavor of its origins, where it is produced according to traditions passed down through generations.

Valtellina bresaola is far more than a simple cured meat: it is the result of a meticulous artisanal process that begins with the selection of exceptional beef, continues with natural salting, and culminates in cold smoking with local woods. This production method, virtually unchanged over the centuries, gives bresaola its characteristic deep red color, compact texture, and unmistakable smoky flavor that distinguishes it from all other Italian cured meats.

During the festival, visitors can taste bresaola in its most classic forms: thin and tender slices, accompanied by excellent Valtellina cheeses such as Casera DOP, local honey, crispy rye bread, and fresh seasonal salads. Local chefs also offer gourmet interpretations with refined pairings—from bresaola carpaccio with extra virgin olive oil and Parmesan shavings to gourmet sandwiches with marinated vegetables—always maintaining utmost respect for the undisputed star: bresaola itself. Every tasting is paired with the valley's exceptional DOC wines, from Sassella to Inferno to Sfursat, which enhance the smoky flavors and structure of the cured meat.

Beyond tastings, the event offers a rich program: live music concerts, guided tastings led by expert cheesemakers and cured meat producers, visits to producing companies where you can discover the secrets of production, and artisanal markets with local products. A complete experience to immerse yourself in Valtellina's gastronomic culture and rediscover the roots of one of the region's most representative products.