Bresaola

• Country of Origin: United States
• Region: New York
• Type: Cured beef
• Style: Bresaola
• Flavor profile: Soft spices and black pepper
• Quantity: 4# pieces
• Availability: Year Round

The word comes from the diminutive of Italian  bresada,  and is an air dried leg of beef.  Salumeria Biellese makes this product is selected from Black Angus top rounds grown on a small farm in Pennsylvania.

Legs of beef are thoroughly defatted and seasoned with a dry rub of coarse salt and spices, such as juniper berries, cinnamon, and nutmeg. They are then left to cure for a few days. A drying period follows, of between one and three months, depending on the weight of the particular bresaola. The meat loses up to 40% of its original weight during aging.

Typically it is  sliced thin and served with shaved Parmigiano, lemon juice, and a very nice olive oil.

Give it a try!