Appears in

Oxford Companion to Food

Oxford Companion to Food

By Alan Davidson

Published 2014

  • About

bresaola dried beef, from a choice lean cut, as prepared in the Alpine region of Italy. It undergoes a maturing stage which leaves it dark red in colour; and is served in very thin slices with a dressing of olive oil and lemon juice and pepper.

This product is akin to bündnerfleisch.