Bresaola

Bresaola and bündnerfleisch are cured and dried beef, from Italy and Switzerland respectively. Like Parma ham, they need to be sliced paper-thin and this can prove more difficult than any other part of the preparation. A kind word to your local butcher or delicatessen at slicing time is the answer.

This recipe comes from Franco Taruschio at the Walnut Tree Inn in Wales and I have used it for years. For a while saltpetre was awkward to obtain because it was an ingredient in explosive