Whole Bresaola 1.5 Kg

Description

Whole Bresaola: the Lean Excellence of Valtellina PGI

Whole Bresaola represents the absolute pinnacle of Italian charcuterie for nutritional quality and mountain tradition. Certified as Bresaola della Valtellina PGI since 1996, this cured beef is the leanest and most protein-rich product in the entire charcuterie range, with only 151 kcal per 100g and an exceptional 33.1g of protein, making it the ideal choice for athletes, low-calorie diets, and healthy eating.

Distinctive Features

Whole Valtellina Bresaola stands out for its nutritional purity and artisanal production process that fully respects the PGI specifications. Obtained exclusively from beef thighs aged between 18 months and 4 years, it has a uniform red color with a characteristic dark edge and a thin white marbling that testifies to the product’s naturalness.

• External appearance: Vaguely cylindrical shape, some pressed cuts
• Appearance when sliced: Uniform red color with darker edge
• Consistency: Firm and elastic, never rubbery
• Aroma: Slightly aromatic, delicate and persistent
• Flavor: Pleasant and moderately savory, never excessive

PGI Certification and Varieties

The Consortium for the Protection of Bresaola della Valtellina guarantees quality through 5 certified varieties, each with specific characteristics:

The 5 Certified PGI Varieties:

1. Bresaola di Fesa (minimum weight 3.5 kg)

   • Most prized and sought-after cut
   • Compact and regular shape
   • More intense and structured flavor

2. Bresaola di Punta d’Anca (minimum weight 2.5 kg)

   • Prime cut of the thigh
   • Lean meat without adductor muscle
   • Particularly soft texture

3. Bresaola di Sottofesa (minimum weight 1.8 kg)

   • More accessible format
   • Delicate and balanced flavor
   • Ideal for family use

4. Bresaola di Magatello

   • Specific anatomical cut
   • Unique organoleptic characteristics
   • More elongated shape

5. Bresaola di Sottosso

   • Traditional variety
   • More rustic and characteristic flavor
   • Slightly firmer texture

Traditional PGI Production Process

Selection of Raw Materials:

• Beef thighs from animals 18 months – 4 years old
• Certified origin from South America and Europe
• Rigorous veterinary checks pre-processing

Certified Production Phases:

1. Specialized Deboning: Extraction of specific anatomical cuts according to specifications
2. Expert Trimming: Removal of unsuitable tissues while maintaining characteristic shape
3. Salting with Spices: Mixture of salt, spices, and traditional natural aromas
4. Controlled Drying: Preliminary phase in ventilated environments
5. Natural Aging: 4-8 weeks depending on size, without accelerated dehydration
6. Quality Control: Consortium inspections for PGI certification

Nutritional Values per 100g – the Healthiest Cured Meat

• Energy: 151 kcal / 632 kJ (record for leanness)
• Proteins: 33.1g (highest protein content among all cold cuts)
• Total fats: 2g (ultra-lean)
  • of which saturated: 0.8g
  • of which monounsaturated: 0.6g
• Carbohydrates: 0.4g (ideal for keto)
• Salt: 0.5-1% (less salty than traditional cured meats)
• Iron: 2.5mg (15% of daily requirement)
• Zinc: 4.5mg
• Phosphorus: 280mg
• Vitamin E: Natural antioxidant

Naturally gluten and lactose-free, rich in essential amino acids

Nutritional and Health Benefits

Exceptional Nutritional Profile:

• Protein record: 33.1g/100g, higher than chicken
• Ultra-lean: Only 2g of fat, 8 times less than prosciutto
• Low salt content: Ideal for those with hypertension
• Rich in iron: Combats anemia
• Zero carbohydrates: Perfect for low-carb diets

Specific Dietary Indications:

• Weight loss and low-calorie diets
• Sports nutrition and bodybuilding
• Ketogenic and paleo diets
• Diabetic nutrition
• Post-operative recovery
• Elderly diets (easy digestibility)

Bresaola vs other Cold Cuts: the Nutritional Comparison

Professional Storage

Whole Bresaola:

• Cool and humid environment (10-14°C)
• Relative humidity 75-80%
• Constant natural ventilation
• Duration: 2-3 months from production

Cuts and Pieces:

• Refrigerator 0-4°C wrapped in cloth
• Cover cutting surface with food wrap
• Avoid prolonged air contact
• Duration: 3-4 weeks

Vacuum-Packed Bresaola:

• Whole: 180 days in the refrigerator
• MAP (modified atmosphere): 60 days
• DarFresh: 90 days
• After opening: consume within 3 days

Sliced Bresaola:

• Optimal consumption: Within 24 hours of slicing
• Storage: Refrigerator in sealed container
• Temperature: Constant 1-4°C
• Oxidation: Avoid air exposure

Professional Cutting Technique

Preparation of Whole Bresaola:

1. “Opening” the piece: Remove the initial outer part to reveal the red interior
2. Positioning: Secure firmly for stable cutting
3. Orientation: Cut perpendicular to muscle fibers

Cutting Methods:

• With Slicer: 1-2mm setting, well-sharpened blade
• Manual Cutting: Long, thin knife, fluid movements
• Ideal Thickness: Thin slices to enhance tenderness
• Serving: Room temperature (18-20°C)

Gourmet Culinary Uses

Classic Appetizers:

• Bresaola Carpaccio: With arugula, Parmigiano Reggiano PDO, lemon, and extra virgin olive oil
• Bresaola and Mozzarella: Balanced creamy pairing
• Fitness Platters: With raw vegetables and lean cheeses

Healthy First Courses:

• Bresaola Salad: With baby spinach, walnuts, green apples
• Cold Pasta: With bresaola, cherry tomatoes, basil
• Bresaola Risotto: Delicately creamed at the end of cooking

Light Main Courses:

• Bresaola Rolls: Stuffed with ricotta and herbs
• Fitness Savory Pies: Protein base for light pies
• Gourmet Sandwiches: With avocado and vegetables

Valtellina Food and Wine Pairings

Local Wines:

• Valtellina Superiore DOCG: Local Nebbiolo, perfect regional pairing
• Pinot Grigio: Freshness that enhances delicacy
• Vermentino: Complementary minerality
• Sparkling Rosé: Bubbles for elegant aperitifs

Lombardy Cheeses:

• Parmigiano Reggiano PDO: Classic and nutritious pairing
• Gorgonzola Dolce: Creaminess that contrasts the texture
• Robiola: Balancing softness
• Crescenza: Ideal milky freshness

Condiments and Accompaniments:

• Garda Extra Virgin Olive Oil: Delicacy that doesn’t overpower
• Organic Lemon: Acidity that enhances flavor
• Balsamic Vinegar of Modena: Drops for sweet notes
• Acacia Honey: Sweet-savory contrast

Valtellina Territory

The Unique Microclimate: Valtellina offers unparalleled conditions for bresaola aging:

• Altitude: 200-1000m above sea level, pure mountain air
• Ventilation: Constant and natural Alpine currents
• Humidity: Ideal levels for slow maturation
• Temperatures: Fluctuations that favor aroma concentration

Centuries-Old Tradition:

• Preservation techniques developed over centuries
• Optimal use of beef
• Rural wisdom in natural aging
• Respect for biological maturation times

Certifications and Quality

✅ PGI since 1996 – European Protected Geographical Indication
✅ Protection Consortium – Rigorous quality controls
✅ Sondrio Production – Exclusive certified territory
✅ 5 certified varieties – Diversity within tradition
✅ Strict regulations – Protected traditional process
✅ Controlled raw material – Selected cattle 18m-4years

Signature Recipe: Valtellina Bresaola Carpaccio

Ingredients (serves 4):

• 200g Bresaola della Valtellina PGI
• 80g Fresh arugula
• 80g Parmigiano Reggiano PDO shavings
• 1 organic lemon
• 4 tablespoons extra virgin olive oil from Garda
• Freshly ground black pepper

Preparation: Arrange bresaola in a fan shape, top with arugula and Parmigiano, dress with oil, lemon, and black pepper.