The traditional Bresaola from Valtellina produced exclusively from meat obtained from European cows. Delicate and slightly aromatic, it has a pleasant taste, moderately tasty, never sour.

The Salumificio la Rocca is recognised as one of the most attentive custodians of the Emiliana pork-butchers’ tradition for the production of Salumi Piacentini. We have been working with them for years and have visited them many times to learn more about their techniques.