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All about bresaola > Secrets of making
Bresaola “Cuore” is a cured beef product made from “Punta d’anca” (top side without the adductor muscle (1)). The Bresaola made from this cut is a compact shape and great quality because it comes from the “noble” muscles of the thigh.
It is dry salted for a period of time that varies for each piece, then the pieces are stuffed into casings, dried and aged in optimal temperature and humidity conditions, in order to obtain the product’s typical organoleptic characteristics in compliance with regulations for Bresaola della Valtellina Protected Geographical Indication (IGP).
The traditional, long ageing period, in Valtellina’s typical weather conditions, and the scrupulous tests carried out during all preparation stages contribute to making it a unique and special product with extraordinary organoleptic characteristics to satisfy even of the most demanding palates.
It is dry salted for a period of time that varies for each piece, then the pieces are stuffed into casings, dried and aged in optimal temperature and humidity conditions, in order to obtain the product’s typical organoleptic characteristics.
Cured beef product made from “Sottosso” (thick flank), the front of the leg composed of the anterior rectus muscle and the vastus lateralis, vastus medialis and vastus intermedius muscles.
Cured beef product made from “Sottofesa” (silverside), the posterolateral section of the leg muscles, and precisely the biceps femoris muscle.
Cured beef product made from “Magatello” (eye of round), the posterolateral section of the leg muscles, and precisely the semitendinous muscle.
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