Bresaola con Parmigiano e Rucola

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