Bresaola is among the cured meats most loved by Italians: few calories, very little fat, a good protein content and a flavor that lends itself to a thousand combinations, from summer salads to the simplest platters. Precisely for this reason it is one of the products that we buy most frequently and with the most confidence, almost taking it for granted that one package is as good as another. This is not the case: a recent comparison conducted by Gambero Rosso on 14 of the best-selling bresaola in large-scale retail trade highlighted real differences in quality, texture and flavour, with some brands clearly more convincing than others.
However, there is one aspect that is worth keeping in mind regardless of the brand chosen: bresaola, like most cured meats, remains a food rather rich in salt. Even the most balanced versions on the palate contain quantities of sodium that are far from negligible, a fact to consider for those who follow a blood pressure-conscious diet or simply want to moderate salt consumption in their daily diet. Added to this is the very nature of the product: it is still dried and seasoned beef, therefore a food to be included in the diet with balance and not to be consumed in unlimited quantities just because it is perceived as “light” compared to other cured meats.
How to choose a bresaola at the refrigerated counter
Before looking at the test results, it is worth remembering what to look for when choosing bresaola from the refrigerated counter, a useful habit for orienting yourself even without having tasted the entire shelf. The color should be bright red and uniform, without grayish areas; the slices must be compact and elastic, neither too dry nor rubbery; on the label it is better to prefer ingredients reduced to the essentials, without excessive preservatives; and when present, the Valtellina PGI wording is an additional guarantee on the origin of the meat and the maturing method. A small precaution then really makes the difference during consumption: the bresaola should be removed from the refrigerator about 15 minutes before being eaten, because at too low a temperature the slice stiffens and the aromas remain “closed”.
What did the Gambero Rosso test reveal?
In the test, the judges evaluated appearance, aroma, softness and balance of salt compared to the natural sweetness of the meat. Out of 14 packs analysed, six were promoted with a cleaner and more balanced profile. Here is the Gambero Rosso ranking, from the most convincing product to the others promoted:
- Conad – Bresaola di Valtellina PGI, produced by Rigamonti (3 prawns)
- Salumificio Panzeri – Bresaola di Valtellina PGI (3 prawns)
- F.lli Beretta (2 prawns)
- Ghiotto – Punta d’anca (2 prawns)
- Consilia – Bresaola di Valtellina PGI (1 prawn)
- Rigamonti – Bresaola Angus, Punta d’anca (1 prawn)
The Conad bresaola proved to be the most convincing overall, in terms of colour, aromatic balance and well-calibrated flavour, while the other five nevertheless stood out for a good consistency between aroma and taste, despite small differences in salt intensity from one sample to another.
Beyond the single brand, the quality of a bresaola also depends greatly on the rotation of the store’s refrigerated counter and the packaging date: a fresher slice maintains its softness and aroma better. It is therefore worth always checking the expiry date and, when possible, preferring packages with more residual shelf life, an indirect sign of more recent processing.
