Artisan Bresaola

Local meat seasoned with salt and natural spices: Valtellinese revisited in Tuscia

Authentic short supply chain: from the stable to the table, without intermediaries and without compromises

Artisan Bresaola of Vita Agricultural Company

La Artisan Bresaola of the Vita Agricultural Company of Sutri (VT) is the demonstration that the excellence of the salumeria italiana It is not an exclusive prerogative of the Alpine Valtellina: in the hills of Tuscia viterbese, the company carries forward the noble art of curing lean meat by applying it to its own supply chain, in a radically transparent manner. Local meat coming from company farms, salt e natural spices: nothing else. No nitrites, no synthetic nitrates, no industrial preservatives, no colorantsA deep red-brown bresaola, with a compact texture and delicate aromatic scent, each wafer-thin slice tells the story of a farm that pays attention to animal welfare and a peasant pork butcher's shop that respects nature's rhythms.
 
 
 

The roots of Bresaola are deep in Alpine and peasant tradition

La bresaola has very ancient origins: its birth is documented in the Alpine valleys of Lombardy already in fifteenth century, where the Valtellina farmers had developed the technique of salting and curing of lean meat to preserve it during the long mountain winters. The name itself, "bresaola," derives from the term brasaola, traceable back to the ancient smoking process with embers of aromatic woods, today replaced by a purely seasoning aerodyne in the cooler and more ventilated areas. Production then spread throughout northern Italy and today survives in artisanal versions in numerous regions — including Lazio, where the traditions of cured meats are rooted in the cultures Etruscan and Roman of meat curing. Az. Agricola Vita's reinterpretation expertly combines the classic Alpine method with the quality of Lazio's locally sourced meats.
 
 
 

Choosing Bresaola di Vita means choosing a superior quality cured meat

Bresaola has always been considered the nobler and leaner salami of the Italian tradition: it contains just the 2-3% fat, an exceptionally low percentage compared to salami, hams and mortadella, and provides in compensation a very high concentration of proteins with high biological value (about 32-35 g per 100 g). It is a real goldmine of heme iron easily assimilated (useful for those suffering from anemia), B vitamins - in particular B12, B6, Thiamin e niacin - from Zinc, selenium, Phosphorus e creatine. Without added nitrites and nitrates, it is a particularly popular choice for Sports, athletes, women of childbearing age, growing teenagers and all those who really want cured meats clean and transparent supply chain.
 
 
 

How to Best Use: Artisan Bresaola

• Bresaola Carpaccio with Rocket, Parmesan Cheese, and Lemon
  The most classic and loved way to enjoy bresaola is the carpaccio: arrange very thin slices on a serving dish in concentric circles, cover with a generous handful of Rucola fresh, generous flakes of Parmigiano Reggiano DOP 24 months, a generous thread of New stone-ground extra virgin olive oil, a splash of juice Organic Amalfi Coast Lemon and a grind of black pepper. A light, protein-rich, and profoundly elegant appetizer, perfect for summer dinners and gourmet lunches.
• TASTY ROLLS AND ROLLS FOR APERITIFS AND BUFFETS
  Bresaola slices are perfect for making stuffed rolls as finger food: place a slice on a plate, spread a thin layer of Organic rocket pesto or Organic Buffalo Ricotta Flavored with lemon zest, roll up tightly and secure with a toothpick. For a more rustic variation, fill the rolls with strips of Organic Salad Tomatoes and a few rocket leaves. Serve on a standing plate, accompanied by Organic DOP Gaeta olives and a grind of pink pepper.
• POST-WORKOUT PROTEIN SALAD AND LIGHT LUNCHES
  Bresaola is the ideal ingredient for protein salads perfect for Sports And for those who are taking care of their fitness. Break up a few slices of Bresaola onto a bed of arugula, Sorrento tomato cut into wedges and a few cubes of mozzarella or Organic sheep's cheese Primo Sale. Add a handful of Organic Roasted Shelled Hazelnuts for the brittle and a teaspoon of Biodynamic Silver Series PGI Balsamic Vinegar of ModenaA balanced one-dish meal, rich in high-quality proteins (up to 25-30 g per serving), iron, and antioxidants, perfect after an intense workout.

The Producer: Az. Agricola Vita

Vita Agricultural Company it is the agricultural company located in Sutri (VT), in the heart of the Tuscia Viterbese, an ancient village of Etruscan origin along the Via Cassia. The company raises its own meat and processes it directly on the farm, keeping the culture of Lazio peasant pork butcher's shopA truly short supply chain, where every stage—from breeding to curing—takes place within a few kilometers, avoiding the industrial logic of large national cured meat factories.
 
 
 

Ingredients

Local beef, salt, natural spices.

No preservatives. No synthetic nitrites or nitrates. No colorants. No industrial additives.

Food container

Store in the refrigerator at +2°C/+6°C. Once sliced, consume within a few days to fully appreciate its aroma and tenderness. Let stand at room temperature for 10-15 minutes before eating to enhance the flavors.
 
 
 

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