When we talk about bresaola, thoughts immediately turn to Valtellina, Lombard land known for the production of this meat which has for a long time now achieved the IGP. Less known, but of equally ancient tradition, is the bresaola of Val d'Ossola, traditionally called salted meat. The bresaola is usually produced using two cuts of beef: the sottofesa (top piece) and the topside, the hindquarter of the beef.
The meat is first flavoured with pepper, cinnamon, nutmeg, thyme, rosemary, cloves, bay leaf, sugar and white wine, and then placed in salt for at least 15 days. After salting it is dried and finally bagged in bondiana (calf intestine). Maturing lasts two to three months. The best way to taste the finished product, is the most classic one: you marinate it with oil, pepper and a few drops of lemon juice for about an hour.
