Italian Delicacy: Bresaola Salumi
Bresaola is a Northern Italian delicacy known for its deep red hue, its unique flavour and musty aroma. Thanks to the strict trimming and drying process of the meat, it manages to maintain these tasty characteristics, as well as a tender texture. Originating from the Valtellina valley, it continues to be a well-loved light snack for many Italians. At Miramonti Corteno, which is just under an hour drive from the valley, we serve slices of Bresaola for our famous mountain platter.
HISTORY
“ALPINE BORDER OF ITALY”
Though the origin of the Italian Salumi might be unclear, it’s likely to have come from the ‘barbarians’ that descended from the Alps. The story goes, when the Nordic people travelled past the Alpine border of Italy, they would often bring some cold cuts with them, which may have led to the eventual invention of Bresaola. The literary evidence of bresaola dates back to the 15th century; however, its origin is undoubtedly much older than that. In general, Bresaola wasn’t widely popular as it was only until the 19th century when many Italian families started to consume Bresaola more. Today, Bresaola is a popular export and can be found around the world!
HOW IT’S MADE
“A PRIZED SLICE OF BEEF”
First and foremost, the ‘salumi-maker’ will have to collect the beef, specifically the ‘haunch’ piece, known to be one of the most prized parts of the meat. Afterwards, they will begin the strict trimming process, which is extremely crucial for ensuring that the meat retains its distinctive flavour. Then, the next step is defatting the slices of meat, then immediately rub it with a combination of coarse salt and spices, such as juniper berries, cinnamon and nutmeg. The meat will be then left to cure for a couple of days. Following that, the meat will go through a drying process where it will be left for three to four months until it is ready. This whole process has been protected by the IGP (Indication of Geographic Protection), therefore the quality is highly maintained. To learn more about these food classifications read our ‘DOP Guide'.
SERVING
“TASTY ANTIPASTO”
It is commonly served as an antipasto or a starter, before the main dish; or perhaps, even a light snack in the afternoon. If you want to prepare it yourself, then the simplest way is to drizzle some olive oil, a squeeze of lemon juice and some pepper – it is then served with some rocket and shavings of parmesan to finish it off. But if you’re lucky to get your hands on some, then slices of white truffle and some Porcini Mushrooms would make a fantastic combination.
Travelling to the Italian Alps anytime soon? Why not stay at Albergo Miramonti? We are a small, luxury boutique hotel will fantastic amenities that include a Hotel Spa and Cigar Lounge.
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