Recipe > Bresaola 2

Italian bresaola is a type of cured meat that originates from the Lombardy region of northern Italy. It is made from beef, typically the leaner cuts such as the eye of round, which is salted and air-dried for several weeks to several months. The process involves curing the meat with a mixture of salt and spices, such as pepper, juniper berries, and sometimes garlic, before it is left to air-dry in a controlled environment.

The result is a dark red, thinly sliced meat with a rich, slightly sweet flavor and a delicate texture. Bresaola is often served as an antipasto, sliced thinly and drizzled with olive oil and lemon juice, or paired with other ingredients like arugula, Parmesan cheese, and balsamic vinegar in salads or sandwiches. It's a popular choice in Italian cuisine for its unique taste and versatility.