1) ARRIVAL OF THE MEAT
The essential basis which grants the production of high quality bresaola is
undoubtedly the raw material selection; for that reason the moment of the
arrival of the meat at the plant is a crucial one. It is then that made eyes
make a first analysis of the meat in terms of size, fat contained as well as the
average age of the beast, granting at the same time the correct preservation of
the product, be it fresh or frozen.
2 ) SALTING
The knowledge gained during a twenty- year production experience is applied
mianly in the salting phase; in this passage indeed, trough the correct dosage
of salts and natural aromas, are fixed the features characterizing the taste and
color of bresaola.
It is also rightful to mention the trimming and selection work carried out by
expert butchers, thus granting the slimness of our bresaole.
Once the brine time is over, the product is sent to the dripping phase through
sacking and hanging up steps. In this case, modern technologies –thanks to
temperature and humidity controls throughout the various drying steps- are
particularly important to obtain a perfect maturation of the meat.
The maturation of bresaola can be defined as properly made only if
carried out patiently, respecting the ripening time of the product
which can vary according to the kind of meat employed. Besides, the
need to interact with changeable climate conditions cannot be
ignored, since they influence the development of mildew on the
external surface of bresaola.
It is cl ear that only expert hands can “feel” when a bresaola
is ready to be tasted and savoured.
Thanks to the employment of the best technologies, together with a highly
specialized staff, the perfectly ripened product is packaged in different sizes,
from the portion in protective atmosphere to the whole bresaola. The correct
selection grants the various qualitative levels of the finished product, while
the main focus is on the best way to preserve the product so that its flavors
and aromas can reach the tables of our customers unchanged.