Authentic IGP cold cut made with 100% Italian beef – 100 Grams
First, low in fat, it is easy to digest and rich in proteins. It is a good source of iron and mineral salts.
Then, it is lean and tender. Overall it has a sweet, musty smell. It can be integrated by associating the bresaola with arugula salad, flakes of parmesan and a few drops of lemon juice.
First, The meat originated in the northern region of Lombardy, Italy.
Indeed, in ancient times, the fields of Lombardy were extremely fertile. The land supported farming and herds of grazing animals in the warmer months. However, these warm-weather crops and meat had to be preserved for the families to eat during colder times.
Like many places across Italy, the primary meat preservation practice was dry-curing. The process lengthens the shelf life of proteins which was vital to survival. Families and farmers would use their cellars (and a copious amount of salt) to preserve their necessities for the long haul.