PGI Bresaola della Valtellina
Note the smoking aspect if things
History of name
The origin of the name Bresaola can be found in the Germanic word " brasa "fire, since ancient times, to heat and dehumidify the air in the seasoning, the braziers were used, from which emanated an aromatic smoke, obtained by throwing juniper berries and bay leaves on coals of fir wood.
The first historical evidence relating to the production of bresaola date back to the fifteenth century, but the origin of the typical salami is certainly antecedent. Bresaola was a method of long-term storage, improved and enriched over the centuries and has allowed the refinement of the quality of the product, now more sweet, soft and pleasing to the palate than in the past. Until the nineteenth century, the production was located at the family level, and then spread to nearby Switzerland. Today the product is usually present on Italian tables and is conquering new markets.
The production process , which incorporates the traditional recipe, is divided into four phases:
- Selection and skillful finishing cuts of meat;
- Salting dry;
- slow aging and natural
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