Bresaola Bordoni

In Mazzo di Valtellina, in the province of Sondrio, Bresaola Bordoni operates within the area that gives its name to the most renowned beef cured meat of the Lombard Alps. The company produces Bresaola della Valtellina IGP, made from salted beef and left to age naturally, according to specifications that protect its production in seventy-seven municipalities of the valley and set its requirements at every stage. Each cut matures to develop the traits prescribed by the denomination: compact and elastic consistency, uniform red color, delicate aroma. These characteristics depend as much on the raw material as on the alpine microclimate, where dry air and mountain temperatures govern the aging process. The proportion between salt and resting time remains the decisive factor and distinguishes the protected bresaola from versions without a territorial link. In that dialogue between meat and environment, one recognizes a practice refined over centuries along the Valtellina slopes, which continues to define the product's identity.

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