Bresaola of Scottona

Brand: Paganoni


This bresaola is made by selecting the heart of the ‘punta d’anca’ (tip of the hip) of Austrian heifers, for a distinctively succulent flavour and soft texture. The typical marbling of this meat (small streaks of fat between the muscle fibres) means that the product remains sweet even after a long curing process.


3 kg

Pieces per carton:


Brand: Paganoni

Valtellina is a land of excellence, with its terracing “anchored” to the mountainside to create wonderful wines, and its microclimate, with its hanges in temperature and humidity, excellent conditions for curing such a unique meat as bresaola, made from veal, both flavoursome and extremely lean. Paganoni has been curing meats for three generations and its origins are firmly rooted in the tradition and art of Valtellina cured meat production. Founded in the 80s by Paride Paganoni, it soon became one of the most renowned producers of bresaola in the Valtellina area, and in 2001 it joined the Consortium for the Protection of Bresaola della Valtellina PGI. The company has moved from its small establishment in Caiolo to its new site in Chiuro, but the passion for the work, the careful selection of raw materials and the artisan processes remain the elements that have enabled it to constantly improve and to expand also beyond the Valtellina area.