4. The washing and packaging

Once the seasoning process has terminated, the bresaola is washed and the netting removed. At this point, a 6 kg cut of meat can have lost up to 50% of its weight, to become bresaola weighing 3 kg.
The last stage of the process is further quality control, in which the “marbling” (the presence of small streaks of fat) level of the single pieces is assessed: if the product is not lean enough or does not pass the chemical, sensory and commodity controls envisaged by the regulation, it cannot become Bresaola della Valtellina PGI Rigamonti.
The production process comes to an end with the packaging of the bresaola into trays or in film for vacuum packaging, a procedure which foresees special precautions to maintain the freshness and authenticity of the product.
At Rigamonti we believe that only a slow and careful production process can always guarantee excellent quality Bresaola. Each day, we produce three million slices: each slice offers all the enjoyment of lean, soft and compact goodness.

1. Selection and preparationDario Colbacchini2023-10-30T12:01:05+01:00