Giovanni Ballarini, professor emeritus at Parma, reports that undigested animal parts were found in the stomach of Ötzi, the Similaun man. Ötzi would undoubtedly have referred to this food with the term “bre” (the name of wild ruminants in the very ancient language of European peoples). Would Ötzi have eaten fresh “bre” meat or salted meat, and therefore bre+salt? We will never know. But bresaola is a gift for everyone, a delicacy that we at Rognoni have now chosen as the absolutely first prime cured meat which bears our name.

Its low fat, high protein content and high digestibility make it a recommended product for athletic types. In a time devoted to fitness, bresaola is an absolute legend. It is obtained by salting and ageing the best beef muscle groups of the thigh and eaten uncooked in thin slices. This is the only way for our palate to appreciate all its softness, fragrance and pleasantly smooth flavour.

The finest cut, the rump without adductor muscle. A P.G.I. product exclusive to the Valtellina area, a land of generous flavours. According to one study, in order to burn the calories of 100 grams of bresaola you won’t need to sweat it out: just 15 minutes of swimming or ping-pong, running for 8 minutes, or a fast walk for 24 minutes. Alternatively, 52 minutes of domestic cleaning or two hours and 12 minutes of watching TV. On the part of the couch of course.