3. Stuffing into natural casing and seasoning

Once the two weeks have passed, the cuts are stuffed into a natural casing, designed to confer the correct shape letting the meat breathe.
To further facilitate the process of dehydration, each piece is inserted into tubular netting made of elastic cotton, spun and woven by a specific machine purposely made by Rigamonti.
The meat products are then ready for seasoning, a slow and natural process which takes at least 4 weeks. This phase has two passages: drying, which requires a week, and the actual seasoning which, to encourage the perfect “ripening” of the bresaola, can last longer than 3 weeks.

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