Bresaola is obtained from cuts from a leg of beef, dry-cured with salt, pepper, garlic, cinnamon, bay leaf and cloves for about two weeks. It is a typical production of Valtellina and only that produced in the province of Sondrio has the right to boast the European PGI recognition.
After curing, bresaola has a bright red colour; the smell is delicate and slightly spicy aromas are perceived; the taste ranges from moderately savoury to sweet, while the consistency is soft and compact. It is a cured meat with a high nutritional and energy share, thanks to the near-total absence of fat, and with a high protein content.