More than 500 years ago, in the alpine region of the
Valtellina close to the Swiss-Italian border,
at the feet of the mountain range of Bernina,
the Bresaola was born.
More than 500 years ago,
in the alpine region of the Valtellina
close to the Swiss-Italian border,
at the feet of the mountain range
of Bernina, the Bresaola was born.
At first, it was just a technique for
preserving the meat, through careful
salting and curing processes. The
special surroundings of Valtellina
valley, with low temperatures
throughout the year and its dry air,
has been the ideal place for achieving
the preservation of meat properties,
using less salt, therefore obtaining a
very delicate flavor and aroma…
Methods of the most distinguished product of the Italian Salumeria.
A perfect combination.The Bresaola Bernina® respects the traditional methods of
the authentic Bresaola produced in the region of the Valtellina, using the
besttechniques in order to obtain a product of refined quality, which is tender
and soft, and superior to that of its origins.
It is elaborated in Uruguay, with meat which comes from cattle raised in the open,
on great extensionsof green natural fields, free of hormones and growth promoters,
using no animal protein in feeding.
Methods of the most distinguished
product of the Italian Salumeria.
A perfect combination.The Bresaola Bernina® respects the traditional methods of the authentic Bresaola produced in the region of the Valtellina, using the besttechniques in order to obtain a product of refined quality, which is tender and soft, and superior to that of its origins.
It is elaborated in Uruguay, with meat which comes from cattle raised in the open, on great extensionsof green natural fields, free of hormones and growth promoters, using no animal protein in feeding.
Thanks to a strategic alliance with “Salumificio Menatti”, a well-known industry of
Italian Salumeria situated in the region of Valtellina and member of the select group
of certified producers of the “Bresaola della Valtellina IGP”, the Bresaola Bernina®
has managed to incorporate the natural quality of the Uruguayan meat to the
traditionalThe Bresaola Bernina® is characterized by its intense and uniform red
color, a tender and flexible consistency, delicate aroma, soft and defined flavor which
melts in the mouth together with the typical spices of the alpineregion.
It can be distinguished from other similar products such as the prosciutto by its
exceptional nutritional characteristics, as it is a product rich in proteins,
extremely lean and low in calories.
Thanks to a strategic alliance with “Salumificio Menatti”, a well-known industry of Italian Salumeria situated in the region of Valtellina and member of the select group of certified producers of the “Bresaola della Valtellina IGP”, the Bresaola Bernina® has managed to incorporate the natural quality of the Uruguayan meat to the
traditionalThe Bresaola Bernina® is characterized by its intense and uniform red color, a tender and flexible consistency, delicate aroma, soft and defined flavor which melts in the mouth together with the typical spices of the alpineregion.
It can be distinguished from other similar products such as the prosciutto by its exceptional nutritional characteristics, as it is a product rich in proteins, extremely lean and low in calories.
The Bresaola Bernina® is a raw
and cured product, with intermediate
moisture, elaborated from anatomic
lean cuts, specially chosen for
theirhigh quality, macerated anD
seasoned with typical spices from
theValtellina region, berries and
aromatic mountain herbs.
Aged for up to three months.
If chilled-stored at up to 5º C,
it keeps its properties for up
to 6 months within a vacuum
bag.The HACCP (Hazard Analysis
and Critical Control Point) system
is applied inthe production of the
Bresaola Bernina, as well as the
Standard GoodsPractices (SGP)
regulations.
The Bresaola Bernina® is a raw and cured product, with intermediate moisture, elaborated from anatomic lean cuts, specially chosen for theirhigh quality, macerated and seasoned with typical spices from theValtellina region, berries and aromatic mountain herbs.
Aged for up to three months. If chilled-stored at up to 5º C, it keeps its properties for up to 6 months within a vacuum bag.The HACCP (Hazard Analysis and Critical Control Point) system is applied inthe production of the Bresaola Bernina, as well as the Standard GoodsPractices (SGP) regulations.
SUGGESTIONS FOR SERVING
The Bresaola Bernina® must be cut into thin slices, no
thicker than 1 mm in order to be able to perceive its
characteristic flavor which emerges during tasting.
It is always consumed raw, in its natural state at room
temperature. It is ideal as a starter, hors d’oeuvre, in
sandwiches and salads.
The Bresaola Bernina®
must be cut into thin slices,
no thicker than 1 mm in order
to be able to perceive
its characteristic flavor which
emerges during tasting.
It is always consumed raw,
in its natural state at room temperature.
It is ideal as a starter,
hors d’oeuvre, in sandwiches and salads.
BRESAOLA ROLLS*
12 slices of Bresaola Bernina®
150 g of goat’s cheese or ricotta, according to taste.
Shallot cut into thin slices, ciboulette,
chopped parsley, dry basil,
paprika, pepper.
12 slices of Bresaola Bernina®
150 g of goat’s cheese or ricotta, according to taste.
Shallot cut into thin slices, ciboulette,
chopped parsley, dry basil,
paprika, pepper.
BRESAOLA SANTA*
The most genuine and traditional way of tasting the Bresaola.
300g of Bresaola Bernina®. Place the thin slices of Bresaola Bernina®
on each plate; it’s better if they are wooden. May be accompanied by juniper
butter rings and “rye bread”Grind some juniper bays, add the butter at room
temperature, and then place in the fridge for an hour. The bread is shaped
in a ring, made with a mixture of wheat flour and rye.
The most genuine and traditional way of tasting the Bresaola.
300g of Bresaola Bernina®.
Place the thin slices of Bresaola Bernina® on each plate; it’s better if they are wooden.
May be accompanied by juniper butter rings and “rye bread”Grind some juniper bays,
add the butter at room temperature,
and then place in the fridge for an hour.
The bread is shaped in a ring, made with a mixture of wheat flour and rye.
BRESAOLA CARPACCIO*
280 g of Bresaola Bernina® Strands of cheese seasoned to taste:
Parmesan cheese, sbrinz cheese, Gruyere cheese.
Extra virgin olive oil, lemon, Worcester sauce, pepper, 100 g of rucola.
Spread the Bresaola Bernina® over tray-style dishes.
Season with extra virgin olive oil, lemon juice, pepper and some drops
of sauce. Sprinkle abundantly with the cheese strands and place the
rucula as garnish. Serve fresh.
280 g of Bresaola Bernina® Strands
of cheese seasoned to taste:
Parmesan cheese, sbrinz cheese,
Gruyere cheese.
Extra virgin olive oil, lemon,
Worcester sauce, pepper, 100 g of rucola.
Spread the Bresaola Bernina®
over tray-style dishes.
Season with extra virgin olive oil,
lemon juice, pepper and some drops
of sauce. Sprinkle abundantly
with the cheese strands and place the
rucula as garnish. Serve fresh.
MOUNTAIN BRESAOLA*
300 g of Bresaola Bernina®.
Thyme and marjoram
Extra virgin olive oil, lemon, pepper.
300 g of Bresaola Bernina®.
Thyme and marjoram
Extra virgin olive oil, lemon, pepper.
SWEET AND SOUR BRESAOLA*
The Bresaola Bernina® is extended on tray-style plates.
Season with the extra virgin olive oil, lemon juice and pepper.
Sprinkle with thyme and marjoram. Leave to macerate in the fridge
for 10 minutes. Before serving, mix the preparation
so that it amalgamates.
The Bresaola Bernina® is extended
on tray-style plates.
Season with the extra virgin olive oil,
lemon juice and pepper.
Sprinkle with thyme and marjoram.
Leave to macerate in the fridge
for 10 minutes. Before serving,
mix the preparation
so that it amalgamates.
BRESAOLA IN AGRODOLCE*
280 g of Bresaola Bernina®, Grapefruit slices, One green apple,
100 g of endive, Extra virgin olive oil, apple vinegar, salt.
300 grammi di bresaola Bernina®, timo e maggiorana ,
olio extravergine di oliva, limone, peper.
Lightly season the thinly cut endive with the extra virgin olive oil, the
apple vinegar or grapefruit juice, salt. Spread the Bresaola Bernina®
in a tray-style dish, over a mattress of endive and as garnish,
place some grapefruit slices, perfectly peeled and thin
slices of green apple.
280 g of Bresaola Bernina®, Grapefruit slices, One green apple,
100 g of endive, Extra virgin olive oil, apple vinegar, salt.
300 grammi di bresaola Bernina®, timo e maggiorana ,
olio extravergine di oliva, limone, peper.
Lightly season the thinly cut endive with
the extra virgin olive oil, the
apple vinegar or grapefruit juice, salt.
Spread the Bresaola Bernina®
in a tray-style dish, over a mattress
of endive and as garnish,
place some grapefruit slices,
perfectly peeled and thin
slices of green apple.
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