Bresaola recipe: 59 photos
FAQ
How is bresaola made?
- Trimming: Prime cuts of topside or silverside beef are trimmed to remove any fat.
- Salting: The lean beef is rubbed with a dry mix of coarse salt and spices, such as pepper, cinnamon and juniper berries, then left to cure for at least 10 days.
Though you can eat it any way you like (in a sandwich, on pizza, with your fingers straight from the fridge), this is the classic way to serve bresaola: covered in some baby arugula (rocket), shavings of parmigiano reggiano, lemon juice, olive oil and black pepper.
Primarily, Bresaola is made from beef instead of pork. More specifically, it typically is made with meat from the eye of the round cut of the cow, a very lean and tender cut. Visually, it carries a deep ruby red shading and has very thin lines of marbled fat scattered through it.
It's, in fact, one of the few cured meats allowed due to the absence of fat, which makes it a lean cut. From a nutritional point of view, it's also rich in proteins, iron and minerals. For this reason, bresaola is an ideal ingredient for a balanced diet, as well as for anemic women or during the menstrual cycle.
Product : Black Angus bresaola is a gourmet halal cold cut that can be eaten on its own to savour its fine taste at its best. It is also appreciated in salads, pizza or as a side for raclette and wintery dishes.
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Mike Karabeini
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