This Italian dish is similar to eastern Switzerland’s Bunderfleisch. Lean joints like topside or rump work best. The basis of the recipe was given to me by Franco Taruschio who makes it particularly well in his Welsh restaurant, The Walnut Tree, at Llandewi Skirrid, near Abergavenny.
There is no point in making two or three portions of bresaola at a time. Make plenty; it keeps for ages, hanging, or, once trimmed, in the fridge – treat it like salami or Parma ham. The marinating and hanging times are based on a
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