Bresaola di Livigno in vendita a Livigno: i nostri negozi

  Bresaola in Livigno si trova nei supermercati, in macelleria e in negozi specializzati nella vendita di prodotti tipici locali. Tra questi spiccano anche i punti vendita di Alpe Livigno, che rappresentano il luogo d’incontro tra noi produttori e chi cerca alimenti genuini di montagna, ottenuti da ingredienti locali e con metodi artigianali figli di una lunga tradizione alpina.

Il nostro negozio storico è lo spaccio aziendale situato presso la nostra azienda agricola. Si trova in locality Tresenda, sulla strada che conduce al passo Forcola e al passo del Bernina, all’imbocco della Valley of Mines e comodamente raggiungibile anche tramite la pista ciclopedonale di Livigno. Qui si trovano tutti i nostri migliori prodotti freschi e stagionati e ovviamente la bresaola, disponibile in diversi formati e pezzature, sempre autentica e ricavata da carni di qualità. I più fortunati entrano nel nostro punto vendita al termine della visita guidata in stalla, per una degustazione di formaggi e salumi a km zero: find out more.

The secondo punto vendita, aperto già da oltre 15 anni, si trova nel centro di Livigno, all’interno della zona pedonale che coincide con la via dello shopping su cui si affacciano tutti i più importanti negozi. Il negozio Alpe Livigno in centro è visibile direttamente dalla strada, ma per raggiungerlo bisogna fare pochi passi verso i prati che fanno da sfondo a questa location immersa nella natura: cortesia, disponibilità e tante eccellenze del territorio accolgono chi cerca bresaola e prodotti tipici livignaschi da acquistare direttamente dal produttore.

Cosa acquistare oltre alla bresaola: carni fresche, salumi, formaggi

Il prodotto più richiesto nei nostri punti vendita è senza dubbio la deliziosa bresaola Alpe Livigno, con la possibilità di scegliere anche la bresaola 4IT  – una bresaola italiana al 100% realizzata con materia prima da filiera interamente italiana: find out more. Ma una visita nei nostri negozi è l’occasione per acquistare anche tante altre specialità di allevamento che sono il risultato della filosofia produttiva della nostra azienda agricola:

• local cured meats, preparati con passione e secondo la tradizione dei nostri nonni, come il salami di suino, di pecora o di capra, il salame misto manzo/suino, the pancetta livignasca, the coppa stagionatathe ham, la slinziga di Livigno parente stretta della bresaola (scopri le differenze) e molti altri ancora;
• carne fresca e prodotti di macelleria provenienti dai nostri allevamenti, da animali cresciuti e nutriti all’insegna del benessere animale e nei pascoli alpini, con i migliori tagli di manzo, vitello e suino, dall’ossobuco alla costata, dallo scamone a salsicce e costine: scopri tutti i nostri prodotti di carne;
• typical cheeses of Livigno, prodotti con il latte delle nostre mucche nei nostri caseifici, anche direttamente in alpeggio nella stagione estiva, sinonimo di genuinità e natura. Tra le bontà casearie Alpe Livigno spiccano lo scimudin, la nostre squisita fresh ricottathe first flower e gli immancabili formaggi di capra livignaschi, oltre al butter da latte crudo che è uno dei fiori all’occhiello della nostra azienda.

Ti aspettiamo nei nostri punti vendita a Livigno: scopri gli orari di apertura e come raggiungerli

L'articolo Dove comprare la bresaola a Livigno? Nei punti vendita Alpe Livigno proviene da Alpe Livigno.

  Bresaola in Livigno It is part of the Alpine tradition and culture of the local area, but another characteristic of the territory is the slinzega, an ancient sausage that is still one of the best and most genuine ones today. These are two similar but different products in some respects, which we at Alpe Livigno We include in our Production of cured meats at zero kmLet's discover what they resemble and what they differ from each other.

What do slinzega and bresaola have in common?

Let's start with what bresaola and slinzega have in common and what makes them similar. two similar sausages:

• the alpine origin, Because in both cases it is mountain cured meats deeply rooted in the local area. Various hypotheses have been formulated regarding the geographical origin of the bresaola; all of them are confined to the Alps area, but Valtellina is considered the homeland of the bresaola, while slinzega is a typical Valtellina cured meat and is not found outside the province of Sondrio: the one in Livigno is called “slinziga”, in the local dialect, which makes it even more specific and unique;
• the type of processing, This method is similar for both cured meats and involves traditional and artisanal techniques following the same steps: the selection and grinding of the raw material, the curing process with aromatic herbs and salt, and the subsequent massaging of the meat, the rest period, drying, and finally the curing process in the climate of the Livignan mountains;
• the quality of the products, which is the result of the quality of the raw material sourced from a local supply chain that is controlled at every stage and that uses only the thinnest and finest cuts. We have been farmers for generations (discover the history of our agricultural company) and we produce our sausages from the meat of our animals that live in the mountains, cared for and fed with commitment and passion in the barn and in the pasture;
• the methods of consumption, Because both the bresaola and the slinziga are perfect aperitif meats, ideal to be savored in their pure form just cut or to be served with local cheeses, rye bread and a good glass of red wine (discover the typical products of the Livigno aperitif).

Main differences between bresaola and slinzega

But salami and prosciutto are not a miniature version of each other; they are rather two different types of salami, They are often considered “cousins”: relatives, that is, but with different characteristics. Here are the More important differences Among the two products:

• The most immediate one is the diversity of formats and sizes. The slinzega is smaller and more compact than the bresaola (whether whole or sliced), because the starting piece is smaller, derived from a portion of the animal’s thigh;
• the duration of the maturation process is different, Because of its size, too: the bresaola requires a longer maturation period, while the slinziga matures in a few days (about 10-20) and is ready sooner;
• for the bresaola, beef is used, coming only from some noble cuts of the thigh, while The slinziga can be made from beef or porkFor the latter, we at Alpe Livigno use 100% Italian pork meat (Discover our pork slinzega);
• the bresaola is sliced, the slinzega is cut. The two cured meats require different cutting methods, respectively with the slicer and with the knife: the manual cutting of the slinziga ensures that the slices are thicker and coarser than those of the bresaola, for greater texture during the tasting phase;
• The flavor of slinziga is different from that of bresaola, It reveals itself to be more pronounced and slightly more spicy. The aroma of the bresaola is perceived as more “light”, while that of the slinzega is more aromatic and rustic.

Where to buy them in Livigno

The slinzega and the bresaola in Livigno They are typical products that can be found in many specialized stores. If you are looking for them Authentic and genuine local charcuterie Come and buy them from our store Alpe Livigno sales outlets, Quality guarantee and production from km0:

• shop in the center, on Plan 93/H;
• Tresenda store, at Via Dali Mina 132/A.

Discover the steep Alpe Livigno

L'articolo Bresaola o slinzega? proviene da Alpe Livigno.

I cheeses They can be classified according to degree of maturation (distinguishing, for example, younger cheeses from older cheeses, that is, cheeses that have been aged longer), to type of milk (cow or goat, as in the case of our delicious goat cheeses from Livigno) but also depending on milk processing. What does it mean? Let's find out in detail.

Raw milk or pasteurized milk for the production of cheeses

I unpasteurised milk cheeses These are the ones for which the construction the milk is not pasteurized before processing, that is, without subjecting the raw material to any thermal treatment: the milk is used for dairy production as it is when it is curdled. Raw milk This way it maintains its original natural microflora, Thus, they also retain more of the Aromas linked to the territory of origin. The potential microbiological risks of raw milk are eliminated through the maturing process of cheeses, which experts in any case advise against for at-risk individuals such as pregnant women or younger children.

I cheese made from pasteurized milk Instead, they are those in which the fresh milk is collected from the milking It is heated to high temperatures (approx. 75° C for 15-20 seconds) to eliminate potentially harmful bacteria; however, this also disperses part of the bacterial flora and the natural enzymes of the raw material. The result is a cheese with greater microbiological safety, but from a taste definitely less peculiar and less influenced by local pastures.

A middle way is represented by cheese made with heat-treated milk, A thermal treatment at lower temperatures (around 60°C) that allows at least part of the bacterial flora to be preserved: it is typically used to long- or medium-ripening cheeses.

The raw milk cheeses of Alpe Livigno

Some great examples of the Italian dairy tradition are raw milk cheeses, and among the delicacies produced in our country are also cheeses made with goat’s milk. mountain dairy farm in Livigno There is no shortage of cheese made with raw milk:

• the scimudin, Classic Valtellinese soft cheese which we prepare in the dairy by working the fresh milk of our cows that are fed in the summer months. The milking machine requires a rather short maturation period, On average, about a month, to be ready and serve with its creamy and soft taste;

• the first flower, semi-grassy alpine cheese that owes its name to the diet of the cows that graze on it first grass of the summer pastures, at altitudes exceeding 2000 meters. The raw processing of their milk (find out more) allows you to perceive the unmistakable aromas and natural flavors of the Livigna mountains in the first infusion;

• cottage cheese, which, although not exactly a cheese, is obtained from cow's milk serum and not from milk that has been fermented, it is prepared from raw milk by our dairy farmers at Alpe Vago and is distinguished by its freshness and his natural taste;

• and ours too butter from Livigno It is produced with raw milk: find out more here.

Discover all the other zero-mile dairy products made in Livigno with the milk of our cows: explores the cheeses of Alpe Livigno

L'articolo Formaggi a latte crudo: cosa sono e quali sono proviene da Alpe Livigno.

I cheeses from Livigno stand out for their taste and their ability to convey the authenticity of the ingredients with which they are prepared. The milk from our cows is a pure mountain milk and it's an absolutely quality raw material, thanks to the’careful feeding of cows at any time of the year, and in certain alpine cheeses it is even possible to catch the scents of the pastures where the animals have fed before milking. If you don't believe me, try tasting the Primofiore of Alpe Livigno.

The Primofiore of Livigno is a white wine produced in the Livigno area, a duty-free zone in the Lombardy region of Italy, near the Swiss border. The name "Primofiore" translates to "first flower" in Italian, which refers to the wine's early harvest and its fresh, floral aromas that are characteristic of the first blooms of spring.

The Primofiore is a Alpine cheese typical of Livigno What is ready in winter, but is born in the height of summer. It is in fact a Semi-hard, hard cheese that is produced during the summer months with the Pasture-raised cow's milk, and it owes its name to the philosophy behind its main ingredient. The cows taken to the mountains to spend the summer outdoors, in fact, are move to a different area of the pasture every 12 hours so that they always graze on fresh, new grass: this habit, inherited from them the traditions of breeding of our ancestors, ensuring that animal feed is natural and varied, rich in ever-changing flowers and herbs.

The extraordinary mountain varieties it is found entirely in the milk of our cows, with which the Primofiore is produced during the summer months using artisanal and ancient production techniques: and the flavour of this cheese also retains the memory of scents of high-altitude pastures.

Production, processing and ageing of Primofiore

Besides the raw material, the secret of Primofiore is the maturation stage. The shapes just produced in our dairy with the freshly milked milk are immediately put to to age in the cellar. Here, in the dark and under controlled temperature and humidity conditions, the cheese matures until it develops its final texture and organoleptic characteristics. The Primofiore maturing It's slow and requires time and patience: lasts at least two months (usually over 70 days) and consequently the cheese produced in summer is ready for consumption in the autumn or already in the early winter months.

but its scent and taste still retain them notes of fresh grass and flowers of the summer pastures and when it comes out of the cellar, the Primofiore brings to mind the warm months spent at the Alpe Vago hut, in one of the most enchanting and unspoilt corners of Livignodiscover Alpe Vago).

How to eat and pair Primofiore

The Primofiore Alpe Livigno it is a mature mountain cheese that is perfect as Table dairy product, tasty and balanced. As mentioned, the variety at the base of its summer origins makes each form a unique product, different from the others, with a characteristic and peculiar bouquet of flavours whose common denominator is the’Authentic mountain taste.

As well as being enjoyed on its own – perhaps as part of a Typical Livigno aperitif alongside cured meats and local products, as in our Shepherd's basket  at Alpe Vago – the Primofiore is used as kitchen ingredient. We, for example, use it to prepare one of Traditional dishes of Livigno how I pizocar, the small white gnocchi dressed with Malga butter and Primofiore cheese to make them even more stringy, flavourful and typical.

Discover Alpe Livigno's Primofiore cheese and buy it at our stores in Livigno

L'articolo Primofiore, il formaggio d’alpeggio che sa di estate proviene da Alpe Livigno.

Among ours Mountain cured meats produced in Livigno There are two Traditional Alpine products, noble and with a long history behind them: the goat fiddle and the sheep fiddle. Let's find out more about their characteristics, what aspects they have in common and where they differ.

Il violino prende il nome dalla parola italiana "violino", che è un diminutivo di "viola".

The name "violin" for a cured meat might sound strange, yet the explanation is very simple. The appellation derives from methods by which these products are traditionally slicedare rested on the shoulder and, holding them at the opposite end with one hand, just like a bow instrument, one proceeds to cut with a knife with the other hand, yielding Thin, aromatic slices.

The goat violin and the sheep violin have this peculiarity in common: they are sliced just as if you were playing a violin.

Goat violin: characteristics and production

Goat violin is a fine cured meat made from Goat leg meat, a particularly lean type of meat. The artisanal processing involves the Tanning of hides with a blend of salt, pepper, natural flavourings and wine and then, after the massage, a process of appassimento and ageing which here in Livigno lasts about 2 months. The slow drying of this goat salami is functional for flavouring the meat, which matures unique and authentic taste.

The goat violin is a Pure artisan cured meats, who just like the goat's cheese it stands out for its unmistakable flavour, in which one can perceive the smells of grass grazed by animals grazing in the summer months. Once sliced with a mandoline, it's perfect to accompany an aperitif with a Rich platter of typical cheeses.

Discover the goat violin of Alpe Livigno

Sheep's violin: craftsmanship and quality

Our Alpine salami production complements our goat products with sheep products. From the Whole lamb legs, used as raw material, thus giving birth to the sheep violin, whose processing is analogous: the meats, marinated with salt, wine, and spices, are subjected to slow curing, which lasts on average one month more than the goat violin (circa 90 days), during which their organoleptic and taste characteristics mature.

Besides the Differences in ageing, these sheep's cured meats have a Larger weight grading compared to goat violins – about 1.5-2 kg – and a slightly different taste profile: their flavour is therefore fuller, rounder, and sometimes sweeter Compared to the goat version, a symptom of a wider aromatic bouquet. Ideal as Appetiser meats along with its cousin, the sheep's fiddle pairs well with Full-bodied red wines, rustic jams and mountain honey.

Discover the sheep violin of Alpe Livigno

Where to buy typical Livigno violins

Goat and sheep violins, typical of the Alps and produced in Livigno following local tradition, are only available for sale at certain times of the year in Shops of Alpe Livigno:

• Alpe Livigno outlet in the centre of Livigno (via Plan 93/H);
• Sales point in the locality of Tresenda, at our farm, at 132/A Via Dali Mina.

The production is limited in quantity and the product is always in high demand, so we recommend checking in-store availability using our contacts.

Discover all our local cured meats

L'articolo Violino di capra e violino di pecora: cosa sono e in cosa sono diversi proviene da Alpe Livigno.

  dairy production which kicks off from the fresh milk processing of our cattle has several flagships, from the scimudin at cottage cheesebut a separate chapter deserves our butter: a typical product of Livigno which preserves the flavour of the pastures and stems from a long tradition of craftsmanship.

Our Livigno butter: ingredients, processing and characteristics

Alpe Livigno butter is a mountain butter which we produce exclusively during the summer, when our cows graze in the open air, feeding on thefresh grass from the Alpe Vago meadowsat an altitude of around 2000 metres. To obtain it we use the raw milk resulting from the daily milking of the cows, which rests overnight until the cream rises: once separated from the milk, it is placed inside the churnfrom where the butter loaves will come out to be shaped using the special wooden mould.

Ours is a 0 km0 alpine pasture butterbecause it is produced within the Alpe Vago Alpine dairyin the same place where the cows graze in the summer months. In addition to its unmistakable, genuine flavour and its scent of fresh grass, the main characteristic of Alpe Livigno butter is its intense straw yellow colourwhich derives from thenatural nutrition of the animals and testifies to the high level of quality of this product.

All the virtues of Alpe Livigno butter and where to buy it

Our yellow butterconsidered one of Livigno's best butters, has sweet and delicate noteswith an aftertaste of pasture grass, and is a wholesome product that can be used in many recipes, as well as being enjoyed on its own (e.g. for breakfast with bread). It has good nutritional properties, the most important of which is the intake of vitamins A and Dand is a portentous natural antioxidant which protects against the effects of free radicals and cellular ageing.

The high quality of Alpe Livigno butter is evidenced by the fact that it was selected, along with a small number of products, for the TAS'T project in Livigno (Timeless Alpine Tradition) which brings together the foods typical of Livigno's traditional cuisine to rediscover and enhance them (find out more about the TAS'T project). And numerous are the Livigno and Valtellina recipes prepared with butter km zero, starting of course with pizzoccheri and polenta.

Where to find Alpe Livigno butter? In addition to tasting it in the Alpe Vago hut, it is possible buy our alpine butter directly at the Alpe Vago shop and in the Alpe Livigno sales outlets along with other dairy and livestock products:

• Alpe Livigno Shop Tresenda (the sales outlet at our premises) at 132/A Dali Mina Street;
• Alpe Livigno shop centre 93/H Plan Street.

Find out more about Livigno butter

L'articolo Il burro di alpeggio di Alpe Livigno: un prodotto di qualità superiore proviene da Alpe Livigno.

Livigno is famous for its bresaolahandcrafted and genuine. But there is a special bresaola that is produced here: the Bresaola 4ITa typical product that combines Alpine tradition and short supply chain. Let's get to know it better and discover its secrets.

What is Bresaola 4IT and why is it called that?

Bresaola 4IT is a 100% Italian bresaola, which is produced with Italian meat and whose transformation process takes place entirely on Italian territory, and in our case in Livigno. The term 4IT that distinguishes and differentiates it from all other bresaolas means precisely that the material of this sausage comes from:

• cattle born in Italy;
• bred in Italy;
• slaughtered in Italy;
• dissected in Italy.

This is the fundamental difference between Bresaola 4IT and all other types of bresaola found on the market, which are instead made from meat of non-Italian origin.

The 4IT Bresaola of Livigno

Alpe Livigno is among the producers of Bresaola 4IT for years, because from the very beginning we have strongly believed in the value of this project that enhances the Italian supply chain and local production to create a bresaola made in Italy quality. The particularity of our bresaola is even more specific, since all stages of the transformation process of the national raw material take place in LivignoIn fact, here in our charcuterie, the first choice beef, with selected cuts including the prized hip tipis cut and trimmed to remove excess fat, salted with a tanning with salt and natural flavourings including bay leaves, pepper, cinnamon and garlic, and finally spends a period of maturation of at least 25 days in constant climatic conditions to promote ripening in the mountain air.

It is therefore aauthentic Livigno bresaolaproduced with Italian 100% meat and processed according to artisanal methods and respecting tradition: a real delicacy, which has a special taste as well as being a healthy, low-fat and protein food.

Where can you buy Bresaola 4IT in Livigno?

If you want to savour the genuine taste of the Bresaola 4IT Alpe Livigno with the guarantee of certified Made in Italy quality all along the supply chain, you can buy one of the best bresaola in Livigno directly from the manufacturer in one of our two points of sale :

• the delicatessen and cheese shop 132/A Dali Mina Street (locality Tresenda), at the premises of the Alpe Livigno farm, on the road to the Forcola Pass;
• the Alpe Livigno shop in the village centre 93/H Plan Streetin the heart of the pedestrian and shopping area, close to the City Hall.

If you come to holiday in Livigno don't miss the chance to taste 4IT Bresaola, the real premium Italian bresaola: we are waiting for you!

Discover Alpe Livigno's Bresaola 4IT

L'articolo Bresaola 4IT, la bresaola italiana al 100% fatta a Livigno proviene da Alpe Livigno.