The product

Bresaola from Valtellina IGP

The typical Bresaola from Valtellina IGP, produced with the tip of hip muscles
Country of origin: **
Italy - Lombardy
3 kg approx
Minimum order:
1 piece; it is available also the in half (code 82016)
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Description The traditional Bresaola from Valtellina
Appearance It has a firm consistency, elastic; on slicing, it looks compact, red uniform in colour with dark edges
Taste Delicate and slightly aromatic, it has a pleasant taste, moderately tasty, never sour
Maturing At least 28 days
Curiosity According to the IGP regulation, Bresaola della Valtellina has to be processed in the traditional production area which includes the entire territory of the province of Sondrio. It is produced exclusively from meat obtained from the thighs of cattle, respecting the traditional production method and seasoning. Valtellina has the ideal weather conditions to allow a slow and gradual reduction of humidity, using very few salt in the curing process.
Suggestions Bresaola is perfect as appetizer or as a first course with some extra virgin olive oil and lemon juice or old balsamic vinegar. Beautiful in cold pasta recipes like Cappelletti. Very nice also in the famous cold Italian sandwich (Tramezzino) with some Robiola cheese. Nice when added over pizza outside the oven
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Ingredients Beef, salt, dextrose natural aromas. Preservatives: Sodium nitrite, Sodium nitrate. Gluten free/Dairy free
Weight 3 kg approx
Packaging Vacuum packed alluminium bags
Storage Conditions (packaged products) Keep at 0 +4° C
Instructions for use Do not puncture the packaging. Inedible casing
Country of origin of the primary ingredient Not EU
Nutrition Declaration Energy: 632 kJ / 149 kcal
Fat: 2 g
of which saturates: 0,8 g
Carbohydrate: 0,8 g
of which sugars: 0,5 g
Protein: 32 g
Salt: 3,8 g
Typical value per 100 g
The producer

Lazzeri Alessandro Srl - Semogo (SO) - Lombardia

Why we chose them
The bresaola by Lazzeri was born thanks a 50 years long passion and thankt to people who have searched for their entire life the perfection in the processing of typical products of Valtellina area. Alessandro Lazzeri from the age of 14 produces bresaola in Semogo and still today it continues to do so with the same passion. Much has changed since then but not the pursuit of the quality of the raw material, the professionalism and the experience with which Alessandro produces its meats.
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