Bresaola it is one of the most popular cured meats both in Italy and abroad and its lightness makes it an ideal food for the diet of those who want to keep fit. Eating bresaola regularly respecting the portions and quantities of salami recommended is a great way to help the body’s physical well-being.
The Bresaola of Valtellina it is a very lean and light cured meat that has the greatest advantage in its high digestibility: bresaola is a digestible cured meat, much more than red meat, since it has a low fat content.
Bresaola acts as a natural supplement: it has a high content of mineral salts, in particular iron and potassium which help to recover energy, prevent cramps and reduce stress.
The supply of vitamins and proteins contained in the bresaola is another point in favor of the Valtellina salami: it is rich in vitamins of group B which, among the various beneficial actions, have the important task of strengthening the immune defenses by protecting the body from seasonal ailments.
Being a cured meat, it is very often associated with LDL cholesterol (the bad one) but in reality it is not. Rich in vitamin B3, also known as niacin, has the function of preventing and cardiovascular diseases. the intake of this vitamin even allows to reduce the high levels of bad cholesterol, also increasing the concentrations of the good one.
Bresaola is also good for bones and teeth, has beneficial effects on skin, nails and hair thanks to vitamin B12 and is considered a natural remedy for herpes.
It does not end here because the beneficial effects of bresaola also affect mood as they contain tryptophan and other substances that act on the areas responsible for happiness.
Little gem: that bresaola goes very well with cheeses we already knew but how many of you have tried to serve it with dried figs, ginger, apricot, almonds, melon or even exotic fruit?
In particular, mango and avocado, especially if ripe, offer sweet and fresh notes that make it a perfect dish even during the summer. In winter, you can make room for orange, pomegranate and persimmon.