Mountain Flavours
Bresaola of Valtellina & egrave; one of the most cold cuts & ugrave; known and appreciated in Italy, but also in the world. The 'origin of bresaola & egrave; ancient, even the 'etymology & egrave; uncertain: "brazaola & rdquo ;, & ldquo; brisaola & rdquo; or & ldquo; bresavola & rdquo; could be related all''espressione & ldquo; room as brisa & rdquo ;, for & rsquo; use that is traditionally made of salt in preserving meat. The word may derive from & ldquo; & rdquo ;, braze dialect brace, given that & rsquo; drying the meat was done in rooms heated by braziers.
Thursday 16 July 2015 4 minutes reading time
The first written records date back to the fifteenth century on bresaola about, but the 'origin of this meat & egrave ;, definitely, antecedent. In the valley, in fact, it had spread preserving meat in the family and tradition & egrave; It lasted until the early dell''Ottocento. Tains of the nineteenth century the production increases and starts the 'export to Switzerland.
There are many factors that make the bresaola of Valtellina a unique product: the raw material, processing and traditional climate of the valley, that & egrave; perhaps the 'secret ingredient and inimitable. The true bresaola of Valtellina is produced in the province of Sondrio and & egrave; awarded the IGP, to emphasize that the place of production & egrave; essential to obtain a high quality product & agrave ;.
The raw material is carefully selected from the best cuts of adult cattle: tip of 'hip, breast, sottofesa, topside ... the piece is dry salted, tanned and massaged with a mixture of natural spices like pepper, garlic, cinnamon, bay leaf and cloves. After ten days of rest, the meat is bagged and left to age for 4 to 8 weeks.
Bresaola of Valtellina is recognizable by its red uniform, with rare white veins dates from the fat. Bresaola & egrave; a food high in protein and low in fat, often referred to as food in slimming diets. In addition to the unique organoleptic characteristics, it contributes all''apporto zinc, iron and potassium.
In 1996 & egrave; born the Consortium of Bresaola, born with the 'intent to develop this unique product and to regulate production. To get the IGP fact & egrave; must adhere to a particular set of precise and controlled, which allows to guarantee the origin of this fine product safeguarding it from imitations and counterfeits.
Thanks to the unique flavor and its properties & agrave ;, bresaola of Valtellina & egrave; He is known throughout the world. In fact more and more & ugrave; many exports in other European countries and also overseas.
For more information and find delicious recipes, please visit the Consortium of Bresaola http://www.bresaolavaltellina.it/
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