The first feature you see is the color that must appear in a bright red uniform.
Can be detected a slight marbling in the form of thin streaks of white fat.
The smell attracts the tanning used for salting. So you can appreciate as well as the smell of well seasoned meat and spices.
The slice must be served with a thin (0.6 to 0.8 mm). Only in this way we will be able to appreciate the softness and fragrance of the Bresaola of the Valtellina, which will prove to chew.
To better enjoy the Bresaola of the Valtellina, you put a little chew in my mouth slowly, with his mouth closed and breathe.
In this way we can perceive the aromas of dried beef that are released from the meat during chewing, also favored by the temperature of the mouth.
These aromas recall even hints related to the tanned and cured meat, spices, and if the brine has been used to wine.
Carefully we perceive aromas of fruit, nuts, and red fruit, spices and also recalling the undergrowth, and fungi.
During chewing the Bresaola della Valtellina must submit a non-rubbery or soft plastic but with excellent palatability at all fibrous. After swallowing the mouth should be clean, with a slight persistence of spiced meat and cured and the desire to taste … another slice.