A typically Italian product, bresaola is an Italian cured meat product made from beef. Holding an IGP designation, this charcuterie product is a feature of northern Italian gastronomy. Breaola, or to give it its full name, Bresaola della Valtellina, comes from the Lombard region of Valteline. Although the first mention of this product dates back to the 15th century, its origins are certainly older, with production restricted to the family setting. In the 19th century, bresaola production flourished. Already highly prized by neighboring regions, it began to be exported, particularly to bordering Switzerland. However, the IGP designation was not granted until 1998 to protect this characteristic recipe. Specific requirements are very precise, so that, strictly speaking, there are no different varieties of Bresaola except for the cut (see production) and production is restricted to the one zone that covers all the territory of Sondrio province.