Brisval was born from a group of entrepreneurs united by the bond with their own territory la Valchiavenna, the valleys Lombard which together with Valtellina gave birth to bresaola, the most famous of bovine cured meats, the idea of enhancing this product was born from the passion by selecting the cattle breeds finest Italian and the best meats in the world with unique characteristics such as Bresaola from Fassona.
Bresaola from Fassona.
For Fassona means the Piedmontese breed of cattle, representing the most important national autochthonous breed, not only the birth but also the breeding in our territory is guaranteed. Originally it was characterized by a so-called triple use, i.e. for milk, for work and for meat, then, with the industrialization of production processes in agriculture, it increasingly lost its use for work. It took more than 150 years of selection to be able to arrive today at having a known and qualitatively established meat in the world.
The meat of Piedmontese Fassona it is characterized by its tenderness due to the very low presence of connective tissue and the low cholesterol content with a marked balance in the distribution between saturated fats, monounsaturated and polyunsaturated, this determines its richness in omega3 and omega6, for this reason it can easily be part of a diet that enhances the taste and lightness of food.
Great attention is paid to the feeding of cattle in order to be able to "monitor" their metabolism by directing it more towards protein synthesis rather than the accumulation of fat, a process due precisely to the genetic heritage of the breed.
The "nose" recalls a scent of hay and field essences. These sensations then find complete confirmation on the palate.
The absence of preservatives further enriches the quality of this Bresaola, it will be as good as second dish enriched with a fresh salad or, pairing it with a side dish of soy germs, makes this dish not only tasty but also fresh.
All products are free of allergens, gluten and lactose free and without preservatives.
