Bresaola Della Valtellina

Before leaving Lombardy, mention must also be made of another typical Lombard product: Bresaola della Valtellina, a salami typical of this region that is made by processing the finest cuts of beef or horse meat.

This cured beef was first made in the area in the early 15th century, but since the end of the 1960s it is now also well known and appreciated even outside of the area where it is produced. The first literary evidence relating to the production of Bresaola dates back to the 15th century, but the origin of this typical salami is certainly earlier. Its production remained limited to the family until the first decades of the 18th century.

In the 19th salami craftsmanship flourished and the product crossed the border and was exported into neighbouring Switzerland.

The production technique, originally aimed at the mere preservation of meat for long periods, was perfected and enriched over the centuries and has allowed the refinement of bresaola's quality, which now sweeter, softer and more pleasing to the palate than in the past.

In the Lombardy region, they say that the best way to enjoy it is as is, accompanied by slices of rye bread with butter; it can also be served seasoned with olive oil, pepper, lemon, and slices of hard cheese.