Bresaola is air-dried, salted beef (but also horse, venison and pork) that has been aged two or three months until it becomes hard and turns a dark red, almost purple colour. It is made from top (inside) round, and is lean and tender, with a sweet, musty smell. It originated in Valtellina, a valley in the Alps of northern Italy’s Lombardy region. However, this version is made following another similar recipe from Piedmont.
Bresaola is supposed to be consumed as an entrèe or as a starter dressed with olive oil, lemon juice, salt, pepper, rocket salad and matured cheese like Antigorio.
Air-dried, salted beef meat, produced from the “punta d’anca” cut (topside without adductor muscle).
Shelf life: 120 days