Salumificio Menatti is a member of thePGI Valtellina Bresaola Protection Consortium, which certifies the origin of the product and its conformity to theproduction rules.
Making PGI Valtellina Bresaola is a rigorous process – selection of the cuts, salting, curing, packaging – described in a specific protocol.
PGIBresaola Punta d’Ancais made from the rump, the most prized beef cut, stripped of the adductor muscle. All meat comes 100% from select farms. The typical size weighs 3 to 3.5 kg and is obtained during the dry-curing stage in the Valtellina air. The particular microclimate of this alpine area is what makes the end-product so special. The curing process reduces the weight of the original cut and adds flavour to the bresaola, allowing it to be stored for long periods, keeping its flavour, softness, and digestibility unchanged.
We put all our passion and experience into making PGI Valtellina Bresaola, well-aware that the quality of this product will ensure customer satisfaction.