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.

Bresaola 2

Quantity(grams)

Ingredient	Quantity(grams)
Beef	1000
Salt	30
Ground black pepper	4
Thyme	3.5
Instacure#2	2.5
Juniper	0.6
Cinnamon	0.6
Clove	0.6
Powdered bay leaves	0.6

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Preparation > Bresaola 2

Mix all the ingredients and massage them into the meat, spreading well and leaving the entire surface covered.

Place the meat and excess seasoning in a covered plastic container and leave in the refrigerator for 12 days, turning the meat every day. Keep removing any liquid that appears.

Rinse the meat, removing all seasonings and dry the piece well on paper towel.

Tie the piece with string or use a specific elastic net for this.

Hang the piece in a curing chamber, which could be a wine cellar or an old refrigerator. The important thing is to keep the temperature around 16 degrees and the humidity close to 80%. Keep until 40% weight loss.