Since 1936 the company has been synonymous with bresaola, the most typical Valtellina charcuterie product, made here with the best beef rump, as well as with venison. Alongside bresaola, Boscacci makes its younger sister slinziga, no less delicious and made from the trimmings of rump beef; also violino ham made from roe deer or goat meat, liver mortadella, mountain lard with herbs, pancetta, prosciuttino with pepper, and a good range of salamis.
