The name Brisaola is derived from the local dialect of Livigno and Trepalle. It is a typical local product obtained from a particular traditional processing which Alpi still follows meticulously and with dedication. Everything starts from the selection: in fact our Brisaola is made only with fresh meat carefully cleaned by filleting some cuts of the thigh (the tip of the hip) of bovine animals aged between 2 and 4 years, rigorously of breeds reared in the wild and unspoilt pastures.