Wagyu Bresaola

Brisval was founded by a group of entrepreneurs united by their bond with their homeland, the Valchiavenna, the Lombard valleys which, together with Valtellina, gave birth to bresaola, the most famous of beef cured meats. From this passion comes the idea of enhancing this product by selecting the finest Italian cattle breeds and the best meats in the world with unique characteristics, such as Wagyu Bresaola.

Wagyu Beef.

Wagyu beef Bresaola is made with a variety of cattle born, raised and slaughtered in Japan, where full traceability is guaranteed. The farm is located in the Kyoto prefecture. It uses exclusively cows of the âJapanese Blackâ type for its Bresaola. This breed stands out for its succulent meat with an exceptional colour and texture, so remarkable that the Japanese call it the âemperor beefâ. The term Wagyu is literally composed of âwaâ Japan and âgyuâ ox. Wagyu beef is distinguished by significant âmarblingâ. This term defines the distribution of fat between the muscle fibres. There is a âcolourâ scale used to define the category to which it belongs; in the case of Brisval Wagyu bresaola it is identified as A5, the highest grade along with yield.

Wagyu Bresaola

Each animal is fed individually according to its needs. This ensures, in addition to animal welfare, an excellent final product. The quality of the water used to feed the animal is of great importance. This is guaranteed by the presence of springs and streams on the plain itself. This process, thanks to the unique genetics of the Wagyu breed, allows unsaturated fatty acids to infiltrate the meat. The result is a great tasting experience, an âexplosionâ of complex tastes and aromas, together with an extremely high level of tenderness. Resting on a bed of Hinoki and Sugi wood shavings with their intense, relaxing and fragrant scents also contributes to the animal's wellbeing. Each bresaola is hand-crafted, matured for at least 60 days without preservatives, gluten, lactose or allergens. Tasting notes: Wagyu Bresaola Visual examination: A beautiful dark red colour with very pronounced marbling, an intense scent of vegetables, freshly cut grass, Mou caramel, with a slight hint of spices. Taste examination: In the mouth it displays great meltability. A medium sweetness followed by an intense umami flavour. On the nose: Aromas such as cashew nuts provide an ideal background, followed by a medium-long persistence. Serving temperature: it is highly recommended to serve the slice of Wagyu bresaola at room temperature. Sliced thinly to allow the âgoodâ oleic fat to melt as soon as it is placed in the mouth. Food and wine pairing. Excellent served with: pineapple, kiwi, thin slices of grapefruit - White wine Chardonnay, Sauvignon. The bresaola is seasoned with natural flavourings. Hand-crafted according to traditional methods, one piece at a time, matured for at least 60 days. Perfect to enjoy without any dressing, it can also be served as a main course. All products are free from allergens, gluten and lactose and contain no preservatives.