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BRESAOLA, A YEAR OF EXPORTS
Rome (Ign) - Although it is well known that bresaola is one of the traditional products most appreciated in Italy, it is worth noting that it is increasingly popular in the wider foreign market for Italian cured meats. There have been significant and continuous increases in exports both in terms of volume and value, and not only towards countries which are traditional consumers of Italian food, but also to geographical areas and social realities a world away from those of production, such as Scandinavia and the Middle East.
Bresaola is a cured meat obtained from the maturing of salted beef. The cuts normally used are haunch, loin, topside and rib. The meat is then seasoned with herbs, spices and wine and subsequently salted. The salting operation lasts around 15 days, after which the meat is placed in natural sausage casings, and then air-dried. Maturing (which is obtained by exposing the product to a temperature between 12°C and 18°C ) lasts around 4 weeks.
Bresaola's export performance has been constant for some years now, as the final results of 2005, drawn up by Assica (www.assica.it), the Meat Industry Association, fully confirm. Last year, the total value of Italian bresaola exports was €37m, for a total of 2500 tonnes. Growth was seen in results both in EU countries (+19.7%) and in the rest of the world (+15%). These figures are even more significant if we consider that the turnover realised on foreign markets in 2005 in the entire cured meats sector was €705m, with over 95,000 tonnes exported, up by "only" 5.1% in quantity and 5.8% in value.
In particular in 2005, the numerically most substantial jumps in bresaola exports were towards Slovenia (+1253%), Finland (+270%), Hungary (+232%), and Poland (+167%). While the performance of France remains notable (+32%), absorbing almost a fifth of the production destined to EU countries, Germany is particularly important (+16%), consuming more than a third. The rate of export growth of the product towards Islamic countries is also interesting. Moreover, the latest figures, which report exports for the first half of 2006, are extremely encouraging: compared to the same period of 2005, growth for EU countries is 20.9%, while that for the rest of the world is as high as 25%. The export areas in greatest growth are the Czech Republic (+146%), Austria (+130%) and Malta (+128%).
Among the most famous derived products, bresaola from Valtellina holds a position at the forefront. Its production technique, originally aimed at the mere conservation of meat over long periods, has over the centuries been perfected and developed, bringing increased quality. The increase in production, to cope with growing demand, has not compromised its traditional aspects, while the drawing-up of the Production Regulations has combined the traditional knowledge of producers and craftsmen with hygienic safety and quality, while ensuring consistent taste. A protection consortium dedicated to bresaola from Valtellina (www.bresaoladellavaltellina.it) was set up in 1988, and two years later obtained IGP recognition, to guarantee production processes and provenance and protect the consumer: a worthy guarantee for a unique product in the world.
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