Bresaola originates from the family tradition of preserving meats by salting and drying. It is produced using the best cuts of the leg of adult cattle reared according to the open-herding system. The raw material is dry salted, using a mixture of salt and flavourings (garlic, cinnamon, nutmeg, bay leaves, pepper, juniper berries, depending on the producer’s recipe). Filled into natural casings, the bresaola is matured for a period 4 to 8 weeks, at the end of which it acquires its unmistakable flavour and aroma. Bresaola della Valtellina obtained European PGI recognition in 1996.