{"id":2623,"date":"2021-03-08T15:37:08","date_gmt":"2021-03-08T14:37:08","guid":{"rendered":"https:\/\/www.rigamontisalumificio.it\/la-carta-delle-bresaole\/"},"modified":"2026-05-08T16:38:34","modified_gmt":"2026-05-08T14:38:34","slug":"the-rigamonti-bresaola-list","status":"publish","type":"page","link":"https:\/\/www.rigamontisalumificio.it\/en\/the-rigamonti-bresaola-list\/","title":{"rendered":"The Rigamonti Bresaola List"},"content":{"rendered":"

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The Bresaola and Carpaccio List<\/h2>\n
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Exploring the colors and aromas of an exceptional cured meat<\/h4>\n<\/div>
Download the PDF<\/span><\/a><\/div>
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With this guide, we aim to give consumers a clear and transparent understanding of our range of bresaolas and carpaccios and their origins. Few consumers truly realize how diverse and multifaceted the world of bresaola and carpaccio can be, with different nuances in flavor depending on the cattle breeds used and the origin of the meat. <\/strong>Our choice has always been to enhance and value every supply chain, with particular attention to the Italian one, by sourcing all the best product available on the market. At the same time, we are fully aware that the Italian supply chain remains a niche sector. The quantities of Italian beef destined for bresaola production will never be enough to meet total market demand. <\/strong>Without imported raw material, bresaola simply would not exist. <\/strong>What truly matters is the total quality approach applied to the selection of foreign meat, alongside the increasingly careful choice of certified suppliers and the ongoing commitment to promoting Italian cattle breeds. This is a path Rigamonti embarked on years ago and intends to strengthen further, also in view of the upcoming EU regulation set to come into force in January 2026. <\/strong>We only select suppliers, slaughterhouses, and farms that provide specific guarantees of traceability, fully compliant with Italian and European regulations. We share formal commitments with our suppliers, requiring them to demonstrate the traceability of the animals throughout the supply chain. <\/strong>We are also the only company to directly visit the farms and facilities from which we source our meat, and our supply chains are certified by CSQA<\/span><\/span>, one of the most authoritative independent certification bodies internationally, the same organization that certifies some of Italy\u2019s most important PDO and PGI products.<\/strong><\/p>\n<\/div>\n

Claudio Palladi<\/span> Rigamonti CEO<\/span><\/p>\n<\/div>

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Rigamonti expands its journey of taste enhancement and transparency with the new **Rigamonti Bresaola & Carpaccio Guide**, an original sensory exploration tool designed to lead consumers through the discovery of different meat varieties and their origins. Much like a \u201ccoffee menu\u201d or a wine list, this guide encourages experimentation and mindful tasting, placing the quality of the raw ingredients and the richness of certified supply chains at the center of the experience.<\/p>\n

Eight products take center stage \u2014 including both bresaolas and carpaccios \u2014 presented through tasting notes, original pairings, and tailor-made recipes created by food and wine journalist Marco Bolasco<\/strong> and food designer Angela Simonelli<\/strong>. A project that blends gastronomic culture and innovation, highlighting the excellence of different cattle breeds and the traceability of certified supply chains, in the name of lightness, freshness, and versatility.<\/p>\n

With this initiative, Rigamonti renews its commitment to taste education and total quality, guiding consumers on a journey that showcases the diversity of meats and their unique characteristics \u2014 from the traditional Bresaola della Valtellina IGP to new carpaccio selections made with Fassona, Angus, and top sirloin cuts.<\/p>\n<\/div>\n<\/div>\n<\/div>

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Bresaola della Valtellina PGI<\/a><\/span>
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Angus Bresaola<\/a><\/span>
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Bresaola Gran Fesa<\/a><\/span>
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Black Angus Bresaola<\/a><\/span>
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100% Italian Cuor di Bresaola<\/a><\/span>
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Bresaola della Valtellina PGI<\/span>
Fresh and delicate, it is perfect to have fun with summer recipes. Made exclusively with punta d\u2019anca cut, it is simply the best bresaola in Valtellina. It has a nice pink color with rare streaks of fat as a counterpoint. On the nose, it recalls of hay and raw meat, while the softness of its slices immediately appears on the palate. Moreover, it is characterized by lightness: elegant and not too persistent taste, well-balanced salinity with slightly fruity aromas.<\/span>
DOWNLOAD THE PDF WITH COMPLETE INFORMATION AND RECIPES<\/a><\/span><\/div>\n<\/div>
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IDENTITY CARD<\/strong><\/div>\n
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AVAILABLE IN TRAYS AND ON THE DELI COUNTER<\/div>\n
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ORIGIN<\/strong> Brazil
\nBREED<\/strong> Brahma, Guzerat and Nellore (Zebu)
\nCUT<\/strong> Punta d\u2019anca<\/p>\n

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APPEARANCE<\/strong> Pink with rare streaks of fat
\nAROMAS<\/strong> It recalls of hay and raw meat
\nINTENSITY<\/strong> Medium: fresh and elegant<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>

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DISCOVER THE RECIPE<\/a><\/div>\n
Millefeuille with bresaola, fennels, rice chips, valerian and vinaigrette with honey<\/div>\n<\/div>\n<\/div>
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DISCOVER THE RECIPE<\/a><\/div>\n
Fake maki with bread for sandwiches, crunchy pickled vegetables, cream cheese, bresaola and sesame<\/div>\n<\/div>\n<\/div>
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Angus Bresaola<\/span>
This bresaola has a bright red color with some streaks of fat, the sign of a good marbling that finds its best expression on the palate, giving personality and a strong final taste to the product. This personality is also expressed on the nose: it is indeed characterized by a strong aroma due to its aging, with herbaceous, spicy, and slightly peppery notes. To taste it at its best, it is worth cutting thicker slices which do not lose their softness anyway.<\/span>
DOWNLOAD THE PDF WITH COMPLETE INFORMATION AND RECIPES<\/a><\/span><\/div>\n<\/div>
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IDENTITY CARD<\/strong><\/div>\n
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AVAILABLE IN TRAYS AND ON THE DELI COUNTER<\/div>\n
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ORIGIN<\/strong> South America
\nBREED<\/strong> Aberdeen Angus
\nCUT<\/strong> Punta d\u2019anca<\/p>\n

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APPEARANCE<\/strong> Bright red, streaks of fat
\nAROMAS<\/strong> Herbaceous, spicy and peppery notes
\nINTENSITY<\/strong> Medium-high: strong personality and final taste<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>

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DISCOVER THE RECIPE<\/a><\/div>\n
Fan of bresaola on apples and ginger cream with a spiral of caprine cheese and toasted almonds<\/div>\n<\/div>\n<\/div>
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DISCOVER THE RECIPE<\/a><\/div>\n
Mango and peach sorbet with salty almonds shortbread crumble and flowers of bresaola<\/div>\n<\/div>\n<\/div>
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Bresaola Gran Fesa<\/span>
Elegance and strength: these are the two characteristics of Gran Fesa that make it a daily product with its own personality. It has a nice uniform color with few streaks of fat while on the nose there are slightly spicy and blood notes, the sign of well-done processing and aging. From the first mouthful, the slices are compact but easy to bite, and tasting is a nice surprise that reveals the complexity of this product: its strong taste is accompanied by an acidic note and at the end it is salty with a bitter note.<\/span>
DOWNLOAD THE PDF WITH COMPLETE INFORMATION AND RECIPES<\/a><\/span><\/div>\n<\/div>
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IDENTITY CARD<\/strong><\/div>\n
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AVAILABLE ON THE DELI COUNTER<\/div>\n
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ORIGIN<\/strong> France and Italy
\nBREED<\/strong> Charolaise and Limousine
\nCUT<\/strong> Punta d\u2019anca<\/p>\n

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APPEARANCE<\/strong> Bright red, few streaks of fat
\nAROMAS<\/strong> Blood and spicy notes
\nINTENSITY<\/strong> Medium: elegant and strong<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>

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DISCOVER THE RECIPE<\/a><\/div>\n
Cornucopia of bresaola with bread cubes, ricotta cheese, melon, and dill<\/div>\n<\/div>\n<\/div>
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DISCOVER THE RECIPE<\/a><\/div>\n
Bresaola ravioli filled with robiola cheese and wild herbs on focaccia bread broth<\/div>\n<\/div>\n<\/div>
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Black Angus Bresaola<\/span>
Crackling and perfect to break down the stereotype that binds bresaola exclusively to a delicate flavor: simply taste a slice to change your mind. Its color is very lively red with intensive streaks of fat that create a marbled effect. It has a tasty grilled meat aroma (it recalls of rib-eye steak) which is well confirmed on the palate: rich and captivating with sweet notes, mouth-melting and persistent thanks to the fat. Whoever wants to experience a bresaola tasting should remember to taste this one at the end, so as not to loom over the others\u2019 tastes.<\/span>
DOWNLOAD THE PDF WITH COMPLETE INFORMATION AND RECIPES<\/a><\/span><\/div>\n<\/div>
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IDENTITY CARD<\/strong><\/div>\n
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AVAILABLE IN TRAYS AND ON THE DELI COUNTER<\/div>\n
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ORIGIN<\/strong> Australia, North America, Europe (Ireland and United Kingdom)
\nBREED<\/strong> Aberdeen Angus
\nCUT<\/strong> Punta d\u2019anca<\/p>\n

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APPEARANCE<\/strong> Lively red, intense marbling
\nAROMAS<\/strong> Hints of grilled meat
\nINTENSITY<\/strong> High: Strong and captivating<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>

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DISCOVER THE RECIPE<\/a><\/div>\n
Carpaccio of bresaola with mixed salad, wild berries, vinaigrette, and breadcrumbs<\/div>\n<\/div>\n<\/div>
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DISCOVER THE RECIPE<\/a><\/div>\n
Risotto with ginger, lemon, alpine cheese with carpaccio of bresaola<\/div>\n<\/div>\n<\/div>
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100% Italian Cuor di Bresaola<\/span>
Unique: this bresaola is darker and more compact due to the peculiar aging technique \u2013 without the use of casings \u2013 and recalls of the times when cured meats were aged in houses\u2019 cellars. Therefore, it should be cut into thicker and homogeneous slices to enjoy it from every point of view: starting from fat, which shows itself through several streaks that can be concentrated in some points. On the nose, curing is what prevails and gives spicy and peppery notes that introduce a tasty bresaola on the palate, without excesses and most of all markedly persistent, with smoked notes at the end.<\/span>
DOWNLOAD THE PDF WITH COMPLETE INFORMATION AND RECIPES<\/a><\/span><\/div>\n<\/div>
<\/div><\/div><\/div>
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IDENTITY CARD<\/strong><\/div>\n
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AVAILABLE IN TRAYS AND ON THE DELI COUNTER<\/div>\n
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\"\"<\/div>\n
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ORIGIN<\/strong> Italy
\nBREED<\/strong> Italian bovines from selected breeds
\nCUT<\/strong> Round of thick flank<\/p>\n

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APPEARANCE<\/strong> Dark red, several fat streaks
\nAROMAS<\/strong> Spicy and particularly peppery notes
\nINTENSITY<\/strong> High: persistent and tasty<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>

<\/div><\/div><\/div>
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DISCOVER THE RECIPE<\/a><\/div>\n
Poached egg with strips of bresaola and toasted almonds<\/div>\n<\/div>\n<\/div>
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DISCOVER THE RECIPE<\/a><\/div>\n
Risotto-style spaghetti with Swiss chards and alpine cheese with whole meal breadcrumbs and confetti of bresaola<\/div>\n<\/div>\n<\/div>
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