Bresaola

Where is it produced?

Bresaola is produced in various areas of &' Northern Italy and there are various types that are distinguished from the meat used, which can be beef, horse, buffalo, deer or pork, from the gut or material used for paragraph' bagging and from the procedure used for production. Bresaola della Valtellina IGP and that of Bufalo are undoubtedly the most sought after and famous.

Only in Valtellina is Bresaola IGP produced, but there are many Italian territories where this sausage is interpreted: in the lower Parma area, in the Mantua area, in the south, in Campania, in Benevento, in Sannio, etc. An antique product for a decidedly modern kitchen.

Bresaola: a bit' of

The technique of preserving meat in salt has been adopted in Alpine valleys for many centuries: salting and drying were already adopted at the time of &' early Middle Ages. However, there are traces of the first bovine bresaola in the Swiss valleys, those of the canton of Graubünden. It would have arrived in Valtellina only later: this is because the currents d&' air of &' Engandine that descend down the Spluga pass were perfect for &' drying of this type of product.

The name of Bresaola is only l&' the last of a long series: before it was called brazola, brisaola, bresavola. It is thought to derive from "Brisa “, which in dialect indicated a heavily salted bovine gland. “Brasa” was a &' another hypothesis: with this word the local people indicated embers, the primary tool for l&' drying in heated rooms, where fir branches, juniper berries, thyme and bay leaves were burned to give a further aroma. The historical documentation, however, is rather scarce: written evidence dates back only to the 15th century, where purchases of meat and pounds of salt for salting have been recorded in some ledgers

How do you make Bresaola?

There are 5 types of cuts of the bovine thigh from which we start to create this extraordinary sausage: the rump, the undercut, the magatello, the subt&' bone and the tip d&' hip, or the most valuable cut. After trimming and removing the external fat (which also includes the tendon parts of the cattle), l& #39 takes place; dry salting operation by spreading sodium chloride and natural flavors on the meat. Traditions and recipes are similar, but there are many variations: depending on these, the cut can also be sprinkled with wine, or with herbs, spices, sugars or ascorbic acid. Through continuous massages, then, salts and aromas are allowed to migrate completely into the meat. Then this is stuffed into a natural gut and placed in special cells where the &' drying takes place. Then the seasoning starts, which can vary from 4 to 8 weeks depending on the size of the product.

Bresaola: characteristics

Both the Valtellina IGP and the classic one come in a cylindrical shape. The color of the flesh is dark, with small veins of fat drawn here and there, and it is rather compact. When cut, the scent is really very pleasant and delicate, as it has light aromatic notes. We are talking about a very nutritious cold cut that is by far the lowest in fat. The ratio between saturated and unsaturated fats is really great and is suitable for people who are following a diet. Bresaola contains twice as much iron as most other meats. The best feature of this extraordinary sausage, however, is the amount of protein that can reach 48%. A very flexible ingredient, which allows imaginative combinations and the invention of light and refined dishes, as well as appetizers and snacks that are quick and easy

Calories Bresaola

strength of this sausage is precisely its low calorie content. Bresaola, in addition to being a tasty, soft and ideal sausage for a thousand culinary creations, in fact has an average of only 115 kcal per 100 grams of product. We are therefore talking about a norcina delicacy ideal for all weight loss diets. The good thing is that bresaola is not only excellent to eat with bread, but also without it, on a plate seasoned with a drizzle of olive oil and a little' of pepper, removing precisely the carbohydrates that are to be skimped on in weight loss diets

Bresaola: nutritional values

Having ascertained that the calories contained in bresaola are very few for a cold cut, it is important to emphasize how rich its piggy bank is in protein and how low in fat it is. In fact, it has just over 2% fat, perfectly satisfying the desire for cold cuts, which are usually banned in a diet. There is a lot of protein: 32 grams per hectare, so in a percentage of 32%. Perfect for those who want to help their muscles and have a lean body.
Summarizing the average nutritional values of 100 grams of bresaola

• Energy Value 151 kcal
• Protein 32 g
• Fat 2.6 g
• Carbohydrates 0 g
• Fiber 0 g

Recipes with Bresaola

Bresaola is very good to taste in its purest form, with a drizzle of good extra virgin olive oil and a little' of pepper, but it is open to many recipes and uses for culinary creations that are good and also beautiful to look at. Like bresaola cones or rolls with cheese. Yes, because bresaola goes perfectly with fresh cheeses or herbal spreadable cheeses. Once the rolls are prepared, place them on a bed of arugula and then enjoy. A good dish, rich in nutrients and that looks great at the table. Bresaola is also delicious as an ingredient for other culinary creations, such as savory profiteroles or pasta with bresaola and stracchino cheese. You should definitely try the bresaola rolls with strawberries