Trade name Bresaola della Valtellina control Board
FAQ
PGI Bresaola della Valtellina slices have the same guarantees in terms of taste and freshness of the muscular mass (hip and magatello).
More, guarantees are quite the best because of all production processes are done with the best technologies to preserve freshness, colour and taste.
More, guarantees are quite the best because of all production processes are done with the best technologies to preserve freshness, colour and taste.
No. Bresaola della Valtellina has a small quantity of sodium (1,2 grams per 100 grams of product). For this reason High blood pressure sufferer have not to eat great quantity of Bresaola della Valtellina, such as for all raw meet products.
Because of its best nutritional qualities and superbe lightness Bresaola Della Valtellina is a suitable food for everyone: growing up children, elderly people, sportful people.
Bresaola is a salted air dried beef with natural aromas. In detail, Bresaola della Valtellina, marked with PGI trademark, is done with the best muscular masses of beef meats (hip and magatello) and produced only by certified producers located in Valtellina County, the typical zone of production, according to a severe production?s regulations approved by European Community
There are three levels:
? Self check of all the producers, that supervise constantly the whole productive process with specific sensorial, chemical ? phisical analisys and strict hygienical rules.
? Consortium control, that supervise with qualified inspectors all producers to prevent falsifications on PGI product
? Periodical controls on all the producers by qualified inspectors of Thiene "CSQA Certificazioni Srl", athorized by the Agricultural National Department.
? Self check of all the producers, that supervise constantly the whole productive process with specific sensorial, chemical ? phisical analisys and strict hygienical rules.
? Consortium control, that supervise with qualified inspectors all producers to prevent falsifications on PGI product
? Periodical controls on all the producers by qualified inspectors of Thiene "CSQA Certificazioni Srl", athorized by the Agricultural National Department.
Bresaola della Valtellina is characterized by the PGI Trademark (Protected Geographical Indication). Trademark is reproduced on all the packaging on sale both on natural, vacum packed and tray package. Experienced consumers recognize Bresaola della Valtellina by consistent red colour and by limited white fat slim.
Beef meats used in the production process, mostly coming from South America, are carefully selected by bresaola's producers and obtained only from wild living animals, the most suitable for the production of Bresaola della Valtellina.
Producers always check with specific controls raw muscular masses, and ask all the suppliers certifications about the origins and sanitary safety of beef. Moreover inspectors always visit breeding and slaughters.
Bresaola della Valtellina is rich in proteins, poor in fat, cholesterol and calories, gives a good supply of iron, zinc, vitamin B, E and vitamin PP.
Breasola della Valtellina cointains noble proteins and low caloric levels: 170 kcal (720 kj) per 100 grams of product.
Bresaola della Valtellina contains no carbohydrate, calcium and vitamin D, which can be added having bread, Parmesan cheese and lemon slices together with bresaola or some vegetables quite rucola.
Breasola della Valtellina cointains noble proteins and low caloric levels: 170 kcal (720 kj) per 100 grams of product.
Bresaola della Valtellina contains no carbohydrate, calcium and vitamin D, which can be added having bread, Parmesan cheese and lemon slices together with bresaola or some vegetables quite rucola.
No trademark Bresaola can?t offer any typical guarantee of quality.
PGI Bresaola della Valtellina is guaranteed by the Consortium starting from raw beef material to final product, checking all production levels regarding to the severe controls of production?s regulations.
PGI Bresaola della Valtellina is guaranteed by the Consortium starting from raw beef material to final product, checking all production levels regarding to the severe controls of production?s regulations.
They are manual traditional manufacturing, temperatures, damp levels, salting, drying and seasonig periods as requested by the production?s regulations.
By tradition Bresaola della Valtellina must be tasted ?santa? so that on natural without any top dressing, to taste at the best the sensorial characteristic (fragrance, aromas). Bresaola della Valtellina may be used as best ingredient for deliciuos and creative recipies.
The special microclimate of Valtellina County is the main secret that characterizes the production of the Bresaola della Valtellina and makes it a unique and excellent product.
The fresh air coming from the heart of the Alps and the particular morphology of Valtellina County, the typical zone of production, create the ideal environment for the slow and perfect curing of the bresaola. But the climate is not the only crucial factor.
The appeal of this high quality cured meat lies in its transformation process, due to the production method supported by long tradition, passion and competence.
The fresh air coming from the heart of the Alps and the particular morphology of Valtellina County, the typical zone of production, create the ideal environment for the slow and perfect curing of the bresaola. But the climate is not the only crucial factor.
The appeal of this high quality cured meat lies in its transformation process, due to the production method supported by long tradition, passion and competence.