Bresaola is obtained from cuts of beef thigh, dry tanned with salt, pepper, garlic, cinnamon, bay leaves and cloves.

It is a typical production of Northern Italy and only the one produced in the province of Sondrio (Lombardy) has the European recognition of Bresaola della Valtellina PGI.

It has a bright red colour, with a delicate fragrance which is slightly including some spicy aromas; the taste goes from moderately savoury to sweet, while the texture is soft and compact.