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Bresaola della Valtellina IGP Selezione Levoni

HK$850

Estimated price per piece

The Bresaola della Valtellina PGI is a cylindrical deli product, produced with salted and naturally matured beef. The colour is even bright red and may feature very thin marbling of fat. The delicate aroma is slightly zesty, and it is reminiscent of the typical piquant curing used during the salting process. The texture on the palate is soft and elastic, the flavour is pleasantly tasty with its many fruity and undergrowth aromas.

The bresaola was born in the mountains, and precisely in the Canton of Grisons in very remote times to appear later in Valtellina. The first evidence of its production dates back to 1400 and, in those years, production is limited to local consumption. The Anghileri scholar states that bresaola was born in Chiavenna with different characteristics. It could be either of beef and of horse, smoked or not, then, in the nineteenth century, the birth of industry gave impetus to the production, which slowly begins to go beyond the confines of the valley. From the ‘60s onwards it has spread throughout Italy and Switzerland, so much so that today it is a particularly loved and sought-after deli meat.

Selezione Levoni Bresaola della Valtellina IGP is made from eye of round, beef's most prized cut. Meat is "dry" flavoured with salt, pepper, wine, garlic, cinnamon, laurel and cloves. During its slow maturation phase, the product develops its characteristic fragrance and taste. Its aroma is typical of matured and spicy meat, its red colour is bright and uniform. It does not contain gluten or lactose.

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In order to best taste the bresaola di Valtellina IGP, it is advisable to serve it sliced with a 1-1.5 mm-thickness.

The most suitable wines to accompany the Bresaola della Valtellina are the young, light and delicately acidulous red wines. Excellent are the Rosso of Valtellina.

The classic preparation sees the sliced Bresaola of Valtellina IGP cut into thin slices and seasoned with a drizzle of oil, pepper and lemon juice and, for those who wish it, lying on a bed of rocket and then garnished with flakes of Parmigiano Reggiano. Also excellent with fresh cheeses for delicious bundles, to flavour asparagus or to enrich salads and create unique dishes. To recall the flavours of the mountain, we can combine the Bresaola della Valtellina with fruit-based recipes, including the apple in all its varieties: Red delicious with its scent of jasmine, Golden delicious for its crunchiness and juiciness. The combination with honey is also delicious, especially in the Millefiori version, sweet and fragrant.

It is a very nutritious sausage, by far the most low-fat, high in protein, iron, vitamins and minerals and highly digestible ideal for those who love the lightness without sacrificing taste. A versatile ingredient that allows the invention and imaginative combinations of refined dishes and appetizers and snacks that are quick and easy to prepare.

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