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Brìsaola (bresaola artigianale)

Among the various testimonies that attach to the motherhood of Valchiavenna bresaola there would also be the etymology of its name derives from Italian archaic brazing, ie fire, in dialect brisa. In fact, bresaole were once dried the heat of the embers and chiavennasca that not only is the only one that still smoked, but it is also the only one to be more accurately called Brisaola joining the original etymology. Of course it is only a hypothesis. According to other
bresaola was originally a sausage made with venison, and the name comes from the union of the word breont in some Indo-European languages \u200b\u200bmeans deer and "sal," salt. However, historical records prove the use of salting the legs of beef Valchiavenna since 1400. In the short path from
Valchiavenna the Valtellina, the Brisaola has not only changed the name but also the recipe, and it is easy to see that this mutation has not been determined by the few chilometri di viaggio, quanto dalla trasformazione da prodotto artigianale, quale era e continua a essere in Valchiavenna, al salume industriale che è diventato in Valtellina. Di fatto, l'antica e pregiata brisaola chiavennasca al momento è un dinosauro gastronomico sopravvissuto in pochi esemplari dentro a qualche macelleria di Chiavenna.

Da qualche mese a questa parte abbiamo il piacere di offrirvi nel nostro punto vendita la brisaola di Chiavenna in tutti i suoi tagli:

LA BRISAOLA MAGATELLO
La brisaola magatello si presenta sempre magra, ha una forma cilindrica è il taglio ideale per famiglie.

LA BRISAOLA SOTTOFESA
La brisaola sottofesa si presenta con leggere venature di grasso e per this characteristic is the Brisaola the stronger taste ideal for gourmets.

THE HIP TIP Brisaola
The tip of the hip is a classic Brisaola universally known, tender and a characteristic bright red color with no streaks.

SLINZIGA
For slinziga, using the same select cuts of fresh beef, but compared to the normal Brisaola of smaller size and irregular shapes. The process of spiciness, salting and seasoning, and requires doses ridotti.Ideale time for a snack with friends and fun to be sliced \u200b\u200bwith a knife, the slinzegha is to be included among the cold cuts high craftsmanship.