Intensely and uniformly red in colour with a delicate, slightly salty aroma, bresaola is the only Italian cured meat made from selected beef haunches. The beef is seasoned with a special mixture of salt, pepper and other spices, then cured under controlled humidity and temperature conditions. The finished product is put inside pork gut casings and cured for a further period of between 1 and 3 months. The tradition of bresaola spans several centuries and is a product of the area of Lombardy called Valtellina. Once sliced, bresaola has a bright-red colouring and a well-defined flavour. Traditionally, it is served sliced paper thin, with a dressing of olive oil, lemon juice and pepper, and accompanied by some good bread.
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