Bresaola

Where is bresaola produced?

Bresaola is produced in various regions of Northern Italy, and there are different types that distinguish themselves by the meats used, which can be beef, horse, buffalo, deer, or pork, by the casing material or method used for stuffing, and by the production procedure. Bresaola della Valtellina IGP and buffalo bresaola are undoubtedly the most sought after and famous.

Only in Valtellina is Bresaola IGP produced, but there are many Italian territories where this cured meat is interpreted: in the lower Parma region, in Mantua, in the south, in Campania, in the Benevento area in Sannio. An ancient product for a decidedly modern cuisine.

Bresaola: a bit of history

For many centuries, in the Alpine valleys, the technique of preserving meat in salt has been adopted: salting and drying were used already in the early Middle Ages. However, traces of the first beef bresaola can be found in the Swiss valleys, specifically in the Canton of Graubünden. It would only arrive in Valtellina later: this is because the air currents from Engadine that descend from the Spluga Pass were perfect for the drying of this type of product.

The name Bresaola is just the latest in a long series: it was previously called brazola, brisaola, bresavola. It is thought to derive from "brisa", which in dialect referred to a gland of highly salted cattle. "Brasa" was another hypothesis: with this word, local peoples referred to the embers, a primary tool for drying in heated places, where fir branches, juniper berries, thyme, and bay leaves were burned to give further flavor. However, historical documentation is quite scarce: written evidence dates back only to the 15th century, where some ledgers registered purchases of meat and pounds of salt for salting.

How is Bresaola made?

There are 5 types of cuts from the bovine thigh used to create this extraordinary cured meat: the round, the under round, the eye round, the flat, and the flank, which is the most prized cut. After trimming and removing excess fat from the outside (which also includes the tendinous parts of the beef), the dry salting operation takes place through sprinkling sodium chloride and natural aromas on the meat. Traditions and recipes are similar, but there are many variations: depending on these, the cut can also be sprinkled with wine, herbs, spices, sugars, or ascorbic acid. Through continuous massaging, salts and aromas are allowed to migrate completely into the meat. It is then stuffed into natural casings and placed into special cells where drying occurs. Following that, the aging phase begins, which can vary from 4 to 8 weeks depending on the size of the product.

Bresaola: characteristics and properties

Both the Valtellina IGP and the classic version are cylindrical in shape. The color of the meat is dark, with small veins of fat scattered here and there, and it is quite compact. When sliced, the aroma is very pleasant and delicate, as it presents slight aromatic notes. It is a very nutritious salami that is the lowest in fat. The ratio of saturated to unsaturated fats is excellent and it is indicated for people on a diet. Bresaola contains double the iron found in most other meats. The best characteristic of this extraordinary cured meat, however, is the amount of protein, which can reach up to 48%. A truly versatile ingredient that allows for creative combinations and the invention of light and refined dishes, as well as quick and easy appetizers and snacks.

Bresaola Calories

The strong point of bresaola is its low calorie content. Bresaola, in addition to being a flavorful, tender cured meat ideal for a thousand culinary creations, has on average only 115 kcal per 100 grams of product. We are therefore talking about a culinary delight ideal for all weight loss diets. The great thing is that bresaola is not only great to eat with bread, but also without it, on a plate drizzled with a bit of olive oil and some pepper, thus removing carbohydrates which are to be minimized in weight loss diets.

Bresaola: nutritional values

Having established that the calories contained in bresaola are very low for a cured meat, it is important to emphasize how rich its piggy bank of proteins is and how poor that of fats is. In fact, it has just over 2% fat, perfectly satisfying the craving for cured meats, which are usually banned in a diet. The protein content is high: a good 32 grams per 100 grams, which represents a percentage of 32%. Perfect for those who want to support their muscles and have a lean body.
In summary, the average nutritional values for 100 grams of bresaola:

• Energy Value 151 kcal
• Proteins 32 g
• Fats 2.6 g
• Carbohydrates 0 g
• Fiber 0 g

Recipes with Bresaola

Bresaola is wonderful to enjoy in its purity, with a drizzle of good extra virgin olive oil and a bit of pepper, but is also open to many recipes and uses for delicious and visually appealing culinary creations. Like cones or rolls of bresaola with cheese. Yes, because bresaola pairs perfectly with fresh cheeses or herb spreads. Once the rolls are prepared, place them on a bed of arugula and then enjoy. A good dish, rich in nutrients that looks beautiful on the table. Bresaola is also fantastic as an ingredient for other culinary creations, such as savory profiteroles or pasta with bresaola and stracchino. Be sure to try the bresaola packets with strawberries and arugula!