1. Selection and preparation 2018-03-29T12:19:19+00:00

Project Description

TERRITORY AND TRADITION

The secrets of a trade


DISCOVER THE ORIGINS OF THE ONLY TRUE BRESAOLA OF VALTELLINA CERTIFIED PGI

To guarantee bresaola which is always of excellent quality it is necessary to know how to choose the best raw materials.
We know this well, which is why we select the finest cuts of bovine hindquarters exclusively from trusted suppliers in Europe and South America.
For our products we use fresh meat, partly refrigerated and partly frozen, which, as scientific studies of authoritative research centres show, keeps all the organoleptic and nutritional properties intact.
If the frozen kind is used, the first stage of bresaola production involves steam-thawing the meat, a unique and innovative method which enables us to protect its noble proteins.
Subsequently, the meat cuts move to the important control and trimming phase which is done by our master pork butchers who verify the quality of each single piece and meticulously remove excess and imperfections.