TERRITORY AND TRADITION

The secrets of a trade

DISCOVER THE ORIGINS OF THE ONLY TRUE BRESAOLA OF VALTELLINA CERTIFIED PGI

At this point the meat is ready to be dry salted, an important passage which is done by hand, following tradition. The pieces are sprinkled with a special mix of salt, cinnamon, nutmeg, juniper, laurel, black pepper and garlic, prepared dosing the spices pure to obtain the right mix of flavours.
So that the meat can assimilate the intense aroma of these essences in full, the cuts are massaged for two weeks in the “churn”, a machine which simulates the gesture of man, alternating gentle harmonious movements with times of rest.