Bresaola: find out what it is, its properties and where to buy it online

La bresaola della Valtellina è un salume ricavato dalle cosce di bovino adulto, garantita dal marchio a indicazione origine geografica protetta (IGP).

La zona tipica di produzione è la Provincia di Sondrio, in Lombardia, ossia, nel cuore delle Alpi: fra la Valtellina e la Valchiavenna, dalla quale secondo, la tradizione storico- letteraria deriverebbe il prodotto.

Le caratteristiche principali della Bresaola sono: la carne molto magra e il basso apporto calorico. In questo articolo scopriamo insieme le proprietà della bresaola e dove acquistarla online.

resaola is a sausage with a firm and elastic consistency; when cut, its appearance is compact and free of cracks; its colour is uniform red with a barely noticeable dark edge on the lean part.

The aroma of the bresaola is slightly aromatic and delicate, while the taste is pleasant and moderately savoury; never acidic.

Bresaola della Valtellina is obtained from the thighs of adult cattle aged between 18 months and 4 years. The chosen parts of the muscle are the rump, the hip point, the rump, the rump and the sub-rib. To obtain bresaola, the meat must be stripped of its bones.

In order to obtain beef salami in its characteristics, the muscle masses must be stripped of tendons and superficial fat.

Once prepared, the muscle parts are dry salted. Sodium chloride, spices, herbs or natural flavourings may be added at this stage. The specification does not prohibit the addition of wine, sugar, dextrose and fructose or sodium and potassium nitrate.

Natural or artificial casing can be used for stuffing and the drying time varies from 4 to 8 weeks, depending on the size of the product and market demand. The curing time, on the other hand, must not be less than 3 weeks.

In order to be marketable, Valtellina bresaola must comply with certain indications regarding humidity; this varies according to the parts of the muscle used and remains between 60 and 65%. Other indications designate the chemical and physical characteristics of the product, limiting the percentages of

fat percentage (max 7%)

sodium chloride (max 5%)

protein between 30% and 33%

The earliest literary evidence of bresaola production dates back to the 15th century, although the origin of the typical cured meat is thought to be earlier. The production area for bresaola has always been limited to the province of Sondrio and it was mainly produced within the family, at least until the early 19th century.

Bresaola production became more flourishing in the 19th century, so much so that it was exported to neighbouring Switzerland.

The Consortium of Valtellina points out that the method of preserving the meat used to make bresaola likens it to other similar products of foreign origin: Bindenfieisch, or Bindenfieisch originating in the Caton Grisons, but also found in Germany. There are also other similar products, but with greater differences; for example, some cured meats from Russia, Africa and Brazil.

resaola valtellinese is a very nutritious and low-fat product. It is no coincidence that this product has a high protein content against a not too high overall calorie intake (151 kcal per 100 g of product).

In fact, for 100 g of bresaola there is only 2 g of fat, against 33 % protein; the cholestrol present in 100 g of bresaola is about 63 mg.

It is no coincidence that bresaola is among the cold cuts most often included in slimming diets or for people with high cholesterol problems.

In addition, bresaola can also prove to be an excellent food for athletes, given the many nutrients it contains: phosphorus, magnesium and potassium.

1. 

   Mottolini

   Bresaola punta d'anca Extra Mottolini 2 Kg

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   Product shipped in thermal packaging (+0,99 €)

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   Bordoni

   Bresaola Bordoni La Rossa

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   Product shipped in thermal packaging (+0,99 €)

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What is Slinzega

linzega is a cured meat product very similar to bresaola, also produced in the province of Sondrio from beef. The slinzega has an elongated, cylindrical shape and weighs between 300 and 700 grams. The meat, which is very dark red, is characterised by its fibrous and compact consistency. 

Originally, the Slinzega was made using cuttings from the thighs of cattle and the processing was done strictly by hand and in the natural air of the Valtellina: even today, the production process respects these dictates.

The main difference between slinzega and Bresaola della Valtellina is the size. The slinzega is in fact much smaller in size.

Despite its high nutrient content, bresaola is seen as a suspect food in a pregnant woman's diet. The reason lies in the possibility that the sausage contains toxoplasmosis; a disease that can frequently develop, mostly asymptomatically in adults.

Toxplasmosis derives from the cyst of a parasite that lurks in the muscle of the cow; naturally, if the product is PGI-guaranteed, the control and health expertise on the sausage is greater than for unbranded products; however, the presence of the parasite and thus toxoplasmosis infections cannot be totally excluded.

The danger for pregnant women is that the infection causes miscarriage or is transmitted to the foetus, affecting the cognitive development of the child.

The high sodium content, given by the salt, tends to inactivate the parasite, reducing the possibility of infection, but not excluding it.

If you want to find the real IGP bresaola from Valtellina check our store, you will find various products made from the various parts allowed by the specifications, such as: punta d'anca bresaola, magatello bresaola or bresaola from prized cattle breeds such as Angus or Wagyu.

f you want to find excellent bresaola, you can search our store; you will find products of different weights and prices, ready to be consumed in a short time.

We guarantee the freshness of the product, 100%, so you don't have to worry about the problem of shipping: the bresaola is shipped to you in isothermal containers with an appropriate amount of gel ice or you can choose shipping by refrigerated truck.

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