Famous throughout the world as Bresaola della Valtellina, original and protected Italian product,
better known as beef smoked ham in our region, also part of the Dimmes range. Preparation of this particular
meat specialtyis similar to the preparation of traditional smoked ham. Salting, pepper and natural
flavours are the most important ingredients of an ideal preparation. Of course, there are other variants
that include the use of wine, various spices and sugar. The ideal drying takes two to four months,
depending on the drying conditions.