Bresaola sagra

And now it’s time for the sagra of Bresaola in northern Italy’s valley town of Chiavenna, where this prized raw salumi is produced! Bresaola is one of the most renowned salumi in Italy. The first literary testimonies related to the production of bresaola date back to the fifteenth century; however, its origin goes back much further. The production remained limited to the family sphere until the first decades of the nineteenth century, when the artisan processing of cured meat became particularly prosperous and the product crossed national borders to be exported to neighboring Switzerland, the rest of Italy, and now throughout the world.

The family recipe for the seasonings is passed down from generation to generation

The lowest in fat among Italian salumi, Bresaola is made from various kinds of meats, but perhaps the most widespread is the kind made from beef. It has a deep burgundy hue from the seasoning and aging process, and has a pleasant, salty flavor. Bresaola production from this valley region of Valtellina is still an artisan practice, and the family recipe for the seasonings is passed down from generation to generation, with salt, pepper, wine, sugar, and other spices are often included in the mix. This, along with the subsequent aging process, preserve the Bresaola for long periods of time while maintaining all the characteristics of its distinct flavor, moisture, and digestibility.

Come and get to know this beautiful region of Italy through its food, especially at the festive Bresaola sagra!