Italian Cold Cuts

Bresaola della Valtellina – History

in Italian Cold Cuts

The first literary proof of the Bresaola production go back to the XV century, but its origin is very antecedent and comes from the necessity of the local farmers to preserve the meat of their animals. Until the first decades of the nineteenth century the Bresaola was made only by the farmers and it was [...]

Read the full article →

Bresaola della Valtellina – Processing and Guarantees

in Italian Cold Cuts

A finest Bresaola IGP (Protected Geographical Indication) produced in Valtellina by the salami factory Salumificio Mottolini according to the ancient tradition of this beautiful alpine valley. In Valtellina  the climate and the valley conformation facilitate the aging of this exclusive product that brings the ancient tastes to mind. The Bresaola is obtained by the processing of [...]

Read the full article →

Speck Alto Adige Delicato PGI – History

in Italian Cold Cuts

The first documents that report the word “speck” go back to the XVIII century, but already in 1200 this cold meat, with different names and definitions, is mentioned in the butchers rules and in the book-keeping registers of the Tyrolean princes. At that time the meat was preserved in two ways, still practiced today. In the [...]

Read the full article →

Speck Alto Adige Delicato PGI – Processing

in Italian Cold Cuts

The Speck Delicato is produced in Castelrotto, in province of Bolzano, by the Trocker Anton (factory producing cured meats). The Speck is obtained only from selected and boned pork thighs; all the thighs are carefully checked and they are traceable to safety and reliability guarantee. After the addition of some spice, according to an ancient and [...]

Read the full article →

Cooked Ham – Processing

in Italian Cold Cuts

The Cooked Ham (Prosciutto Cotto) is obtained from the best fresh boneless thighs of swine without altering the integrity of the mass of muscles and the organoleptic characteristics of the meat. The thighs are flavoured, without any addition of polyphosphates, according to an exclusive recipe of the Cav. Umberto Boschi. Then the Prosciutto is massaged [...]

Read the full article →