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Bresaola is a dry-aged until it turns a deep red colour. Aged for a minimum of three months, until it becomes tender and achieves the desired flavour. Made from whole muscle premium beef cuts, bresaola is both lean and tender. You can tell the quality by its lack of striation. When sliced thin, bresaola can appear almost translucent. A little goes a long way. It will melt in your mouth.
Perfectly pairs with a celebration of any kind. Lay overlapping slices of paper-thin bresaola over arugula and brush with extra virgin olive oil. Sprinkle it with a bit of balsamic vinegar and a crumble of Parmigiano-Reggiano.
30 - 45 g.