Dried meat of the Alps

Typical alpine aged bresaola

A speciality made with the Topside, the finest of beef cuts, Dried Meat of the Alps is characterised by a firm consistency, and a decisive taste, rich in flavour. This bresaola is similar to other typical specialities of alpine regions, like the dried meat of Grisons or the French viande sechèe. Its characteristics are exalted by a lengthy ageing process, after which it is pressed in rectangular moulds, for even and regular slices. Dried meat of the Alps is ideal served with butter curls, rye bread and a good glass of Valtellina’s very own Sforzato red wine.


  • Beef
  • Salt
  • Dextrose
  • Natural flavouring
  • Preservatives: sodium nitrate, potassium nitrate

Nutritional values:

  • Energy: 165 kcal – 698 kJ
  • Fats: 3,0 g
    • of which saturated fatty acids: 1,3 g
  • Carbohydrates: 0,5 g
    • of which sugars: 0,5 g
  • Proteins: 34,0 g
  • Salt: 3,6 g

Technical Information

This product is available in the following sizes:

Half bag
Thermoformed AP tray
Preformed AP tray

Be inspired

Some of our recipes

Pairings, preparations, typical dishes: how to use bresaola in the kitchen for lots of dishes.

Valtellina Bresaola PGI carpaccio, 65° eggs, parmigiano and hazelnuts

Medium difficulty: Around 60 minutes   Ingredients for 4 people 480 g...

Tagliolino alla carbonara with crispy bresaola julienne

Easy to make: 20 minutes   Ingredients for 4 people 360 g...

Slinzega, fresh goat’s cheese and mixed-leaf salad panino

Easy to make: 10 minutes    Ingredients for 4 people 4 rolls...

Discover the cold cuts by Del Zoppo

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