Parco Nazionale della Val Grande

When we talk about bresaola, thoughts immediately turn to Valtellina, Lombard land known for the production of this meat which has for a long time now achieved the IGP. Less known, but of equally ancient tradition, is the bresaola of Val d'Ossola, traditionally called salted meat. The bresaola is usually produced using two cuts of beef: the sottofesa (top piece) and the topside, the hindquarter of the beef.