The air of the Alps in the province of Sondrio, combined with rituals of expertise handed down from generation to generation, are the secret behind Beretta bresaola .
The etymology of the word, which may derive from the dialect terms "brasa" (embers) or "brisa" (referring to the salting technique), tells us of a cured meat obtained from noble cuts of beef thigh that is now matured through aging. Beretta bresaola Beretta characterized by the elegant balance of the aromas used in the salting process, in keeping with the best traditions of the territories that produce and nurture it.
