Bresaola, a typical product from Valtellina, derives its name from the dialect term "brasa" (embers) because it was dried in rooms with wood embers, infused with juniper, thyme, and laurel. Its history dates back to the Middle Ages, using widespread salting and drying techniques. 

Organic Bresaola is delightful in sandwiches and charcuterie boards, or as an appetizer with oil, lemon, or onion. It can be an enticing carpaccio with Parmesan shavings, oil, and arugula. It pairs well with light red wines like Valtellina, Montepulciano, or Sangiovese.