Only air-dried, salted beef produced in the province of Sondrio can be called Bresaola della Valtellina. Only in the fresh air of these valleys, dry and aromatic as it descends from the Alps to blend with the milder air at the base, generates the ideal conditions to cure this product. And only in these valleys, Citterio produces its Bresaola della Valtellina with care and passion.
Citterio’s top round Bresaola della Valtellina, cured naturally for at least 7 weeks, has a well-defined flavour, red colour, and high nutritional value while being low in fat.
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