Bresaola della Valtellina Igp - Additional facts

Preservation process

Cold-cuts should be consumed in a short period to avoid that they lose their freshness. To maintain the freshness of its taste, fragrance and aspect, it is necessary to purchase an adequate quantity and in adequate packages. The most comfortable and secure system is to preserve it in the refrigerator in slices and in sealed bowls.

Production methods

Among the principles phases of the preparation process of the Bresaola della Valtellina is the brining phase, which is always preceded by a thorough control of the meat, and by the cutting, in order to eliminate fat and the external tendinous parts. Brining is done in a dry manner, by covering the meat with salt and natural flavourings, and must last to least 10 days, interrupted only by massage treatment to allow for a faster and uniform migration of the salt into the product. The salted ham is then wrapped in natural or artificial guts; the drying phase follows, allowing for a rapid dehydration of the product in the first days of treatment. The maturing phase follows in environments equipped with a constant change of oxygen. The drying and maturing phases will last at least for four weeks.

Packaging

Bresaola della Valtellina may be sold whole, loose, unpackaged, or vacuum packed. It is sold in pieces, in slabs, sliced, vacuum-packed, or packed in a modified atmosphere . Weight, shape and size of the package may vary.

Nutritional value

The product contains:

Water (g)
60
Proteins (g)
32
Lipids (g)
2,6
Cholesterol (mg)
67
Available carboydrates (g)
-
Starch (g)
-
Soluble sugars (g)
-
Fibres (g)
-
Insoluble fibres (g)
-
Soluble fibres (g)
-
Alcohol (g)
-
Energy (kcal)
151
Sodium Chloride (mg)
1597
Potassium (mg)
505
Iron (mg)
2,4
Calcium (mg)
7
Phosphorus (mg)
168
Magnesium (mg)
34
Zinc (mg)
3,87
Copper (mg)
0,15
Selenium (µg)
-
Thiamine (mg)
0,12
Riboflavine (mg)
0,23
Niacin (mg)
2,4
Vitamin A retinol eq (µg)
30
Vitamin C (mg)
-
Vitamin E (mg)
-

Source: National Institute for Food and Nutrition Research