Lean, ruby-red and delicate: air-dried beef from an Alpine valley.
Where it comes from
Bresaola comes from the Valtellina, a long valley in the Alps of northern Lombardy, near the Swiss border. It is made from the leanest cuts of beef, usually the topside.
The meat is trimmed of all fat, rubbed with salt and spices, and left to cure for a few days. It is then dried and aged in the cool, dry valley air for several weeks to a few months. Bresaola della Valtellina has been a protected geographical indication (PGI) since 1996.
How it tastes
Deep red, tender and almost fat-free. The flavour is gently savoury and slightly sweet, with a soft, spiced aroma. It is lighter than most cured meats.
How to buy and serve it
- The slices should be deep red and moist, never dark brown or dry.
- Slice it very thin.
- The classic Valtellina way: dress it with olive oil, lemon juice and black pepper, then top with rocket and shaved Parmesan.
- Serve it soon after slicing, as it dries quickly.
The pairing
The local wine is Valtellina’s mountain Nebbiolo, called Chiavennasca there. Light, perfumed and fresh, it never overwhelms the lean meat.
- From our list: Produttori del Barbaresco Langhe Nebbiolo (about €26.50). The same grape, a little more depth.
- With lemon and rocket: a crisp white such as Soave.
- Close to home: a Luxembourg Pinot Noir, light and fresh.
Also try it with
- Rocket, Parmesan and lemon.
- Sciatt, the fried buckwheat and cheese balls of the Valtellina.
- Rolled around soft goat’s cheese.
- Thinly sliced pear.
More charcuterie → · See all twenty bottles →
Photo: Much Ramblings, CC BY 2.0, via Wikimedia Commons
Prices were checked in October 2026 and can change. Please drink responsibly. L’abus d’alcool est dangereux pour la santé, à consommer avec modération.