Bresaola della Valtellina IGP, a delicacy hailing from the picturesque Alpine valleys of Italy, mirrors our mountains’ rich culinary heritage. This cylindrical cured meat product, derived from beef, is a staple of Italian cuisine, celebrated for its bright red color, delicate aroma, and pleasantly savory taste.

The story of bresaola della Valtellina IGP is deeply intertwined with the history of the Alpine region. The technique of preserving meat by salting and drying it has been practiced in these valleys since the early Middle Ages: indeed, this method was not only used for beef but also sheep and game meat, making it a widespread practice across the entire Alpine arc.