Valtellina, bresaola's land of origin
The land of production in the Sondrio province: mountain air and genuineness for a PGI cold cut
The perfect climate for bresaola
Alpine freshness, the flavour of nature
Valtellina is the land of bresaola, a cold cut of ancient origins, which thrives in this valley and neighbouring Valchiavenna – where it is likely to have originated – thanks to optimal conditions that bring out all its qualities.
Today the territory of the Sondrio province is still the typical area for Valtellina bresaola production, in the heart of the Alps, where the ventilated climate, fresh, dry air and mild summer temperatures give rise to perfect conditions for bresaola ageing. The action of nature is enhanced by human hands, which carry out all the necessary preparation steps: precise and codified rituals of centuries-old tradition and artisan skills passed down from father to son, for nourishing, light and authentic Valtellina bresaola.
Here, in the heart of Valtellina and its culinary tradition, Del Zoppo bresaola comes to life.
How bresaola is made
Meat preparation and production process
High quality meats and cuts
Salt, spices, herbs and skilful massage techniques
Dehydration and evaporation
Rest and ageing in the mountain air
Whole or pre-sliced and vacuum-sealed
Made in Valtellina
Discover all Del Zoppo bresaola
Gluten-free bresaola, free from milk derivatives, traditional and special bresaola of Valtellina and Valchiavenna, silverside bresaola, Black Angus bresaola, bresaola made from Italian meat: all our products, made with passion and quality.
