Beef leg curing has been the heritage of the Spluga Valley since the 1400s, but very few are left to produce Brisaola according to tradition.
The Eater, in this area, has chosen rare and exclusive products that are the result of the research and craftsmanship of passionate artisans.
The unique microclimate that characterizes Madesimo (1,550 meters above sea level) is particularly suitable for processing and refining the best cuts, allowing the production of a Brisaola with a very low sodium content, ideal for healthy eating.
Extremely careful and “personalized” processing of each piece of meat, hand massaging, and slow curing up to 90 days under natural ventilation, all work together to create a unique product. The undercut, in our opinion, represents the right balance between tenderness and fine marbling of fat in the muscle to ensure a sweet, spicy and buttery flavor.
A journey into tradition
Taking one’s steps through the Italian Salumeria is equivalent to walking through the thousand bell towers of our country, visiting enchanting places and shaking wise hands. In our selection, far-flung souls live and will live together, sharing a passion for quality raw materials and respectful, artisanal processing.
From rediscovering the Alpine tradition in very limited runs, through Parma, touching Central Italy, to rediscovering the surprising qualities of the black pig.
A journey that treats each seasoning as if it were a photograph of that enchanting place of tradition and taste that we have visited at least once.
Beef leg curing has been the heritage of the Spluga Valley since the 1400s, but very few are left to produce Brisaola according to tradition.
The Eater, in this area, has chosen rare and exclusive products that are the result of the research and craftsmanship of passionate artisans.
The unique microclimate that characterizes Madesimo (1,550 meters above sea level) is particularly suitable for processing and refining the best cuts, allowing the production of a Brisaola with a very low sodium content, ideal for healthy eating.
Extremely careful and “personalized” processing of each piece of meat, hand massaging, and slow curing up to 90 days under natural ventilation, all work together to create a unique product. The undercut, in our opinion, represents the right balance between tenderness and fine marbling of fat in the muscle to ensure a sweet, spicy and buttery flavor.
A journey into tradition
Taking one’s steps through the Italian Salumeria is equivalent to walking through the thousand bell towers of our country, visiting enchanting places and shaking wise hands. In our selection, far-flung souls live and will live together, sharing a passion for quality raw materials and respectful, artisanal processing.
From rediscovering the Alpine tradition in very limited runs, through Parma, touching Central Italy, to rediscovering the surprising qualities of the black pig.
A journey that treats each seasoning as if it were a photograph of that enchanting place of tradition and taste that we have visited at least once.