Cows grazing on the Orobie Prealps, salt, spices and time: our ruby red Bruna Alpina Originale bresaola.
Bruna Alpina Originale bresaola: the ruby red of the Orobie Prealps
An ancient breed of cow that spends more than six months a year outdoors, on the mountains of the Orobie Prealps, eating nothing but fresh grass. Then salt, spices and time. What reaches the board is a bresaola of deep ruby red, tender and firm, savoury and aromatic.
Discover our Bruna Alpina Originale bresaola →
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Meat that has walked: the story of an unhurried bresaola
A cow from another time: the Bruna Alpina Originale and its mountains
The Bruna Alpina Originale is an ancient breed, so hardy and so bound to its land that it can graze for more than six months a year, free and entirely outdoors. On the Orobie Prealps, with fresh grass as its only food.
This isn’t a detail from a spec sheet. It’s the difference between an animal kept in a barn and a mountain animal that crosses the landscape every day. The same breed gives us the cheeses you’ll find in the dedicated section of the shop: bresaola is the other side of the coin, the slow and quiet one.
The end of one career, the start of another story: where it comes from
This bresaola comes from adult cows at the end of their working lives. After years on the pastures, the meat is neither wasted nor hidden: it is looked after and given the time it needs.
It comes from Azienda Agricola Quarteroni Ferdinando, in Lenna, in the upper Val Brembana, where the bresaola is also packed. It is processed in San Pellegrino Terme.
Ruby red, salt and time: what’s inside
The colour is a deep ruby red, the texture tender and firm. The flavour is bold, savoury and aromatic, and the slow curing brings out the natural notes of Bruna Alpina Originale beef.
The ingredient list is short: beef, salt, wine (contains sulphites), spices, natural flavourings. Preservative E252. It is lactose-free, gluten-free, egg-free and has no added sugar.
Per 100 grams: 151 kcal, 33 g protein, 1.9 g fat (of which 1.1 g saturated), 0 g sugars, 3.3 g salt.
From board to pantry: sizes and pairings
The bresaola comes in a pack of about 325 g at €22.50 (€69.00 per kilo), or whole, from about 1.7 to about 1.9 kg, for those who want to slice it at home, by hand, whenever they need.
It is vacuum-packed and keeps in the fridge between 3 and 6 °C. Once opened, protect the cut surface with cling film.
On the same board, keeping it in the family, it works with the cheeses our customers most often choose alongside it: Stracchino “Quadro del Ferdy”, Formai del Ferdy Hay, Formai del Ferdy Green and the Kit Polenta Taragna con formaggi.
Eating the pasture: bresaola as an act of care
Choosing this bresaola means choosing an ancient breed, a pasture that stays open and hands that keep working the mountain. Authenticity isn’t a souvenir: it’s meat, salt and time, with no shortcuts.
