Characterisation of Dry-Salted Violino and Bresaola from Grass-Fed Bergamasca Sheep

In recent years, consumers have paid more attention to animal welfare and sustainable farming, shifting their focus to products that come from a traceable and sustainable supply chain. This trend represents a potential expansion for the sheep meat market, as the small ruminant farming system has the capacity to have a positive impact on environmental sustainability. In Italy, the sheep sector plays a minor role in the national agricultural economy but is fundamental to the protection and conservation of marginal and mountain areas. Mountain grazing is the most common method of rearing Bergamasca sheep in northern Italy, and in this system the animals are fed exclusively on grass, with no additional feed supplements. In the sheep market, the demand for meat is mostly focused on young animals and a proper characterisation and valorisation of dry cured products from grass-fed Bergamasca sheep of high weight and age could help to increase their relevance in the market. This study focuses on characterising two seasoned products, violino and bresaola, derived from grass-fed Bergamasca sheep monitored with a GPS system. The evaluation includes both nutritional and sensory aspects. Results reveal that both products boast a high protein content (approximately 40%) and a beneficial fatty acid profile, endorsing a healthy n-6/n-3 ratio (2.2), along with rumenic acid (92-184 mg/100 g) and branched-chain fatty acids (BCFAs) (237-621 mg/100 g). The sensory evaluation highlights distinctive ovine characteristics in aroma and flavour. Violino and bresaola from grass-fed Bergamasca sheep showcase positive attributes for human consumption. The study emphasises the potential for added value to seasoned products from Bergamasca sheep through a traceable, sustainable, and health-conscious supply chain.