This product can be flavoured in various ways, from the essential salt and pepper, to cinnamon, cloves, laurel and juniper berries; there is also a smoked version, which is scented with sweet burnt wood. It presents itself of compact texture but soft and of a deep red colour.

Processing, albeit eased by modern systems and machinery, has maintained the care and the attention of the artisan methods; the procedure is long and laborious. Once isolated, the pieces are perfectly drenched in layers of salt, ground pepper and spices, then they are dried and pressed. The drying and seasoning stage lasts about a month.

The traditional characteristics of the Bresaola of Valtellina, which boasts a perfume, a taste and a delicacy that are unique among similar products typical of the Alpine chain, are protected by the "Marchio Comunitario IGP", i.e. Protected Geographical Indication ( a European Community mark), conferred to Valtellina in 1996.