You can enjoy our lean cold cuts lightly!

I hope all the nutritionists who read this intervention won't hold it against me because I know that even in its opening, it may seem forced. Does it make sense to talk about lean cured meats? Perhaps it would be better to say less fatty cured meats than others? Yet, there are cured meats that offer an almost negligible fat content or, in any case, a percentage so low that it can be forgotten. This is evident when the cured meat appears particularly meaty, rich in fiber, and only marginally marbled. 

In Italy, we have a cured meat that more than others can fit into this category: Bresaola in general and, more specifically, Bresaola della Valtellina IGP. It is a piece of beef that is marinated, salted, and aged in mountain cellars where the temperature and humidity allow for the loss of water and, above all, the acquisition of a well-defined flavor and texture that will last over time. Among cured meats, Bresaola is the most "summery," if that can be said. In fact, containing a marginal amount of fat, it provides the least energy and calories. Therefore, it fits perfectly for a fresh meal, with various types of salads, paired with flakes of Parmigiano Reggiano DOP, along with an aromatic white wine from South Tyrol, a nice Muller Thurgau, for example. Too often paired with arugula which, however, is an herb that can sometimes be too aromatic and astringent, detracting from the enjoyment of Bresaola. 

I struggle to present horse shreds as it is a product that challenges the conscience of many friends who are in love with horseback riding and these stately animals of ancient beauty. Yet in Italy, this type of meat is highly sought after, not only for its aromatic charge but especially for its functionality and for providing significant amounts of easily assimilable iron. 

Much better is a nice roast loin rich in lean meat and pleasantly flavored with herbs and spices. A cured meat that complements summer cuisine where cold foods or single dishes prevail without much use of the oven. Ideal for garden veggies or to be paired with traditional Neapolitan and Vesuvian preserved vegetables: friarielli or Zucchine San Pasquale. 

It is superfluous to say that a fairly lean cured meat is undoubtedly the cooked ham and we have sought products that could enrich your table. There are many types of cooked hams, I would say too many, and unfortunately, too many are processed using industrial methods that downplay the value of the meat. A high-quality cooked ham is one of those hams that will make you say: "Oh, so this is the real ham!" A product that best expresses the ancient tradition of quality Italian cured meats.

Finally, even though it is not technically a cured meat, one of the products that ensures significant leanness and an almost nonexistent fat component is undoubtedly carne salada or carne sal. 

Bernardo Pasquali

S&M