Alberto and Simone Testini. Lombardy. Bresaola and Carne Salata

Montagna in Valtellina.

Alberto and his son use mature, grass fed Limousine beef for its quality and eschew the frozen South American imports that most bresaola production uses. We get their silky, spiced bresaola Punta d'Anca and also their bresaola Sotto Fesa - a firmer cut from the aitchbone that is rubbed with mountain herbs and aged for 3 months. Not as delicate as the Punta d'Anca but the herby cure is delicious