The Rigamonti Bresaola List
Exploring the colors and aromas of an exceptional cured meat
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We created a precious tool to let the raw material of our best Bresaolas be fully and clearly known, since this is a source of pride for all of us– and we are sure of it.
We want consumers to learn to recognize the unique taste of a Bresaola made from 100% Italian meat to then compare it with one from Australian Black Angus or from a South American very lean and tasty zebu. It does not matter which one they will like the most: each one has its taste, and taste has no borders. What is important is to always be able to choose in an informed and conscious way.
Claudio Palladi Rigamonti CEO
We are proud to introduce you to our first Bresaola list, a handy and complete tool for our consumers to let the several varieties and the versatility of this cured meat be more closely known.
From the original meat profile to its taste personality, from the rightest combinations to the best cooking uses with many recipes to try: you are about to start an exceptional journey exploring fine raw materials that have been skillfully processed according to Valtellina tradition.
To create the first Bresaola list, we received the invaluable help of two experts: Marco Bolasco, gastronomic journalist, and Angela Simonelli, architect and food designer. With them, we selected five Rigamonti bresaolas to tell the several potentials of this cured meat throughout the different nuances of taste that enhance the unique characteristics of different bovine animals.
Download the Rigamonti Bresaola list and start a journey to discover exceptional flavors, aromas, and tastes!
Bresaola della Valtellina PGI
Fresh and delicate, it is perfect to have fun with summer recipes. Made exclusively with punta d’anca cut, it is simply the best bresaola in Valtellina. It has a nice pink color with rare streaks of fat as a counterpoint. On the nose, it recalls of hay and raw meat, while the softness of its slices immediately appears on the palate. Moreover, it is characterized by lightness: elegant and not too persistent taste, well-balanced salinity with slightly fruity aromas.
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ORIGIN Brazil
BREED Brahma, Guzerat and Nellore (Zebu)
CUT Punta d’anca
APPEARANCE Pink with rare streaks of fat
AROMAS It recalls of hay and raw meat
INTENSITY Medium: fresh and elegant
Angus Bresaola
This bresaola has a bright red color with some streaks of fat, the sign of a good marbling that finds its best expression on the palate, giving personality and a strong final taste to the product. This personality is also expressed on the nose: it is indeed characterized by a strong aroma due to its aging, with herbaceous, spicy, and slightly peppery notes. To taste it at its best, it is worth cutting thicker slices which do not lose their softness anyway.
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ORIGIN South America
BREED Aberdeen Angus
CUT Punta d’anca
APPEARANCE Bright red, streaks of fat
AROMAS Herbaceous, spicy and peppery notes
INTENSITY Medium-high: strong personality and final taste
Bresaola Gran Fesa
Elegance and strength: these are the two characteristics of Gran Fesa that make it a daily product with its own personality. It has a nice uniform color with few streaks of fat while on the nose there are slightly spicy and blood notes, the sign of well-done processing and aging. From the first mouthful, the slices are compact but easy to bite, and tasting is a nice surprise that reveals the complexity of this product: its strong taste is accompanied by an acidic note and at the end it is salty with a bitter note.
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ORIGIN France and Italy
BREED Charolaise and Limousine
CUT Punta d’anca
APPEARANCE Bright red, few streaks of fat
AROMAS Blood and spicy notes
INTENSITY Medium: elegant and strong
Black Angus Bresaola
Crackling and perfect to break down the stereotype that binds bresaola exclusively to a delicate flavor: simply taste a slice to change your mind. Its color is very lively red with intensive streaks of fat that create a marbled effect. It has a tasty grilled meat aroma (it recalls of rib-eye steak) which is well confirmed on the palate: rich and captivating with sweet notes, mouth-melting and persistent thanks to the fat. Whoever wants to experience a bresaola tasting should remember to taste this one at the end, so as not to loom over the others’ tastes.
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ORIGIN Australia, North America, Europe (Ireland and United Kingdom)
BREED Aberdeen Angus
CUT Punta d’anca
APPEARANCE Lively red, intense marbling
AROMAS Hints of grilled meat
INTENSITY High: Strong and captivating
100% Italian Cuor di Bresaola
Unique: this bresaola is darker and more compact due to the peculiar aging technique – without the use of casings – and recalls of the times when cured meats were aged in houses’ cellars. Therefore, it should be cut into thicker and homogeneous slices to enjoy it from every point of view: starting from fat, which shows itself through several streaks that can be concentrated in some points. On the nose, curing is what prevails and gives spicy and peppery notes that introduce a tasty bresaola on the palate, without excesses and most of all markedly persistent, with smoked notes at the end.
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ORIGIN Italy
BREED Italian bovines from selected breeds
CUT Round of thick flank
APPEARANCE Dark red, several fat streaks
AROMAS Spicy and particularly peppery notes
INTENSITY High: persistent and tasty
