Bresaola is salt-cured, air-dried beef - an Italian specialty that has been around since Leonardo da Vinci painted the Mona Lisa. Unlike other cured meat products, it has the unique quality of being extremely lean, with little or no visible fat.
Originating from the Valtellina Valley region of northern Italy, bresaola is most typically made from lean cuts of beef such as the eye of round. All visible fat is trimmed off, and the meat is then massaged with a rub containing coarse salt and various seasonings.
Bresaola is sliced paper thin for serving, and the meat is a deep reddish purple color, with a soft texture and a distinctive musty aroma. It is eaten as an appetizer, and best served as a carpaccio, with a drizzle of high quality extra virgin olive oil, a squeeze of lemon, and a grind of freshly cracked black pepper. Bresaola pairs well with Parmigiano-Reggiano and arugula, and this combination can often be seen gracing chilled salad plates, accompanied by olives, bread, and red wine as a light lunch.
Net Weight: Approx. 0.25lb