The meat is dry salted for 15 days. Stuffed into natural leather (possibly skin of lard). is then tied by hand and dried for 15 days. The maturation process lasts from 3 to 4 months.
It 's a typical product that is produced in the Piedmont province of Verbania in northern Piemonte.
Bresaola della Val d'Ossola is a deep red color of cured meats with very little fat.
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