Product’s Descriptions

Il_Prodotto_MateriaPrima
Bresaola della Valtellina is produced with salted
and seasoned beef and is eaten raw.

Beef meats used in production process, are strictly selected both from European and all over the world breeding.
Production process uses the following muscular masses:

fesa_ok
Loin (Fesa)

It’s the rear part of the leg’s muscle
and includes the inner right muscle,
the adducting muscle
and the half-membranous muscle.

Haunc’s Tio (Punta d’Anca)

The best cut.
It’s the loin without
its adducting muscle.

Underloin (Sottofesa)

It’s the rear part
of the leg’s muscle
(the long large muscle).

Topside (Magatello)

It’s the rear part
of the leg’s muscle
(the half-tendinous muscle).

Underbone (Sottosso)

It’s the leg’s front part,
made on the right front muscle
and the large outer muscle.