Bresaola
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Bresaola
Bresaola ( , , , ) is air-dried, salted beef (but it can also be made of horse, venison and pork) that has been aged two or three months until it becomes hard and turns a dark red, almost purple color. It is made from top (inside) round, and it is lean and tender, with a sweet, musty smell. It originated in Valtellina, a valley in the Alps of northern Italy's Lombardy region. The word comes from the diminutive of Lombard (" braised"). Production A strict trimming process is essential to give the unique flavour. Legs of beef are thoroughly defatted and seasoned with a dry rub of coarse salt and spices, such as juniper berries, cinnamon and nutmeg. They are then left to cure for a few days. A drying period of between one and three months follows, depending on the weight of the particular bresaola. The meat loses up to 40% of its original weight during aging. In Valtellina, a similar process is applied to smaller pieces of meat. This produces a more strongly flavoured produ ...
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Valtellina
Valtellina or the Valtelline (occasionally spelled as two words in English: Val Telline; rm, Vuclina (); lmo, Valtelina or ; german: Veltlin; it, Valtellina) is a valley in the Lombardy region of northern Italy, bordering Switzerland. Today it is known for its ski center, hot spring spas, bresaola, cheeses (in particular Bitto, named after the river Bitto) and wines. In past centuries it was a key alpine pass between northern Italy and Germany and control of the Valtellina was much sought after, particularly during the Thirty Years' War as it was an important part of the Spanish Road. Geography The most important comune of the valley is Sondrio; the others major centers are Aprica, Morbegno, Tirano, Bormio and Livigno. Although Livigno is on the northern side of the alpine watershed, it is considered part of Valtellina as it falls within the province of Sondrio. History Antiquity and the middle ages The region was conquered in 16 BC by the Romans. By the 5 ...
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