The first literary evidence of the conservation of meat by salting and drying dates back to the fifteenth century, but its origin is undoubtedly more ancient. The peculiar climate of the valley is the main secret that characterizes the production of Bresaola of Valtellina and makes it a typical product, unique and inimitable. The fresh and clear air that descends from the heart of the Alps and the particular conformation of the Province of Sondrio, are essential elements for the gradual maturation of bresaola. But the climate is not the only determining factor.

The charm of this high quality cured meat, produced with the best cuts of the thigh of the beef, is in its transformation, since the processing steps must follow precise rules, which tradition has transformed into true rituals, with passion and professionalism.
The ability to choose the best cuts of adult bovine, hip and magatello, the ability to trim, the wise dosage of the natural aromas used, are rooted in the secret of ancient recipes.

The salting of the meat, the right variations in temperature and humidity, which must take place in precise times and ways during the seasoning, are still today the heritage of a culture written in the local tradition. Today the real Bresaola of Valtellina is guaranteed by the Community trade mark IGP (Protected Geographical Indication), used exclusively by producers in the Province of Sondrio.

It is a very nutritious cured meat, absolutely the poorest in fats, rich in protein, iron, mineral salts and vitamins, highly digestible: ideal for those who love lightness without sacrificing taste. A ductile ingredient, which allows imaginative recipes and the realization of refined dishes, as well as appetizers and snacks of quick and easy preparation.