Production Regulations

Il_Prodotto_Disciplinare
Production Regulations for the “Bresaola della Valtellina” Protected Geographical Indication.

Art. 1 | Designation

The Protected Geographical Indication “Bresaola della Valtellina” is reserved to the deli meat product that meets the conditions and requirements established by these Production Regulations.

Art. 2 | Production area

‘Bresaola della Valtellina’ is processed in the traditional production area comprising the whole Sondrio Province.

Art. 3 | Raw materials

‘Bresaola della Valtellina’ is produced from the meat of beef cattle of between 18 months and four years of age obtained exclusively from the following muscle groups of the upper hind legs:

1. Fesa (topside): the posteromedial section, including the internal rectus muscle, the adductor muscle and the semimembranosus muscle;
2. Punta d’anca (topside without cup): the part of the fesa without the adductor muscle;
3. Sottofesa (silverside): the posterolateral section, i.e. the biceps femoris muscle;
4. Magatello (eye of round): the posterolateral portion of the leg muscles, i.e. the semitendinous muscle;
5. Sottosso (thick flank): the front of the leg, composed of the anterior rectus muscle and the vastus lateralis, vastus medialis and vastus intermedius muscles.

Art. 4 | Processing method

The muscle groups used for the production are adequately trimmed by removing the external fat and the external tendon parts. The muscle groups must not be carved, because each one of them as a whole forms the piece that has to be salted and dried. The salting method is defined «dry». Sodium chloride and/or spices and/or aromatic plants and/or natural flavours are added to the bovine meat. Moreover, wine, sugar and/or dextrose and/or fructose, sodium nitrate and/or potassium nitrate, sodium nitrite and/or potassium nitrite can be added, up to the maximum dosis of 195 p.p.m., as a limit to the quantity introduced and absorbed, in addition to ascorbic acid and/or its sodium salt. The salt solution is formed with the meat juice. The salting process has an overall average duration of 10 to 15 days depending on the weight of the pieces. In the stuffing phase, each single must be packed into natural casing. Packing into artificial casing is also permitted. The drying phase has an average duration of one week and must enable the meat to rapidly dehydrate during the first days of treatment.

Art. 5 | Ageing

Ageing must be performed in ideal climate conditions to allow humidity to decrease slowly and gradually. Ageing is conducted in temperature-controlled facilities where the appropriate air ventilation is ensured, at an average temperature of 12°C to 18°C. The ageing period, including drying, varies from 4 to 8 weeks, depending on product pieces and market demand. Where the product is sold loose and is not vacuum-packed, the ageing period can be reduced to 3 weeks. No techniques for accelerated dehydration can be adopted either for drying or for ageing. Ventilation and exposure to natural humidity are permitted, taking into account the climate factors in the production area.

Art. 6 | Characteristics

When ‘Bresaola della Valtellina’ is released for consumption, it should have the following organoleptic, chemical, chemical/physical and commercial characteristics:
Organoleptic characteristics: texture: the product must have a firm and elastic consistency; appearance when cut: compact and without fissures; colour: the lean part is a uniform red colour with a barely visible dark border, while the fatty part is white; smell: delicate and slightly aromatic; taste: pleasant, moderately strong and never sour.

 

Chemical and chemical/physical characteristics:

  • Moisture (natural state):
  • Loose punta d’anca Bresaola: maximum moisture 63%;
  • Vacuum-packed punta d’anca Bresaola: maximum moisture 62%;
  • Vacuum-packed magatello Bresaola: maximum moisture 60%;
  • Sliced Bresaola, in vacuum packs or modified-atmosphere: maximum 60%.
  • all other types of cut and/or packaging: maximum 65%.
  • Sliced Bresaola, in vacuum packs or modified-atmosphere: maximum 60%.
  • Fat: maximum 7%;
  • Ash: minimum 4%;
  • Sodium chloride: maximum 5%;
  • Proteins:
  • Sliced Bresaola, in vacuum packs or modified atmosphere: minimum 33%.
  • all other types of cut and/or packaging: minimum 30%.

 

Commercial characteristics:

‘Bresaola della Valtellina’ has a somewhat cylindrical shape, even though in some cases, due to specific needs, the cuts can be pressed into a square shape. The minimum weight of ‘Bresaola della Valtellina’ is the following:

  • Fesa Bresaola: no less than kg 3.500;
  • Punta d’anca Bresaola:
  • to be released as a whole or in steaks: no less than kg 2.500;
  • to be released sliced in vacuum packs or modified atmosphere:
no less than kg 2.00;
  • Sottofesa Bresaola: no less than kg 1.800;
  • Magatello Bresaola: no less than kg 1.000;
  • Sottosso Bresaola: no less than kg 0.800

Art. 7 | Inspections

As per chapter IV “production supervision” of the legislative decree n. 537 of December 30, 1992, the facility’s official veterinary (Local Health Unit) verifies and checks – by means of an adequate inspection – the compliance of meat products with the production standards established by the producer, and, in particular, that the composition actually matches the label description. This function is especially required when the producer uses the commercial name as specified in chapter V, point 4 of the above mentioned legislative decree (the commercial name is followed by the reference to the regulation or national law authorizing it). Overseeing the application of the provisions set forth in these Production Regulations is the responsibility of the Ministry of Agricultural, Food and Forestry Resources. The Ministry can avail itself of a consortium of producers for the supervision of production and sale of ‘Bresaola della Valtellina’, in accordance with article 10 of the Regulation n. 2081 of July 14,1992.

Art. 8 | Designation and presentation

‘Bresaola della Valtellina’ shall have the following indications on its label: – “Bresaola della Valtellina”, that is untranslatable and must appear on the label in clear, indelible lettering and distinguishable from any other wording. The designation must be immediately followed in printed characters of the same size by the abbreviation PGI and the EU symbol, which must be translated into the language of the country in which the product is marketed and in the form allowed by the EC; It is forbidden to add any description that is not expressely provided for. However, the use of indications which make reference to names, company names and private marks, other than those with complimentary implication or likely to mislead the consumer, is authorized. “Bresaola della Valtellina” can be marketed whole, loose or vacuum-packed, in pieces, steaks or slices, in vacuum-packs or modified atmosphere. The packing, slicing and cutting operations must be performed under the supervision of the inspection body indicated in art. 7, exclusively in the production area indicated in art. 2, to prevent variations of temperature and humidity from damaging the product during transportation, undermining the final quality and characteristics established by art. 6 of the Production Regulations.