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What is Bresaola?

Bresaola is generally made from lean cuts of beef.
Cloves are often used to season bresaola.
An antipasti platter with bresaola.
Bresaola pairs well with arugula.
Nutmeg is often used to season bresaola.
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  • Written By: S. N. Smith
  • Edited By: Bronwyn Harris
  • Last Modified Date: 25 March 2014
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Bresaola is salt-cured, air-dried beef, an Italian specialty that has been around since Leonardo da Vinci painted the Mona Lisa. Unlike prosciutto or pancetta, 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. The spices and herbs used differ according to the traditions and preferences of the craftsperson, but may include combinations of cinnamon, nutmeg, juniper berries, pepper, bay leaf, cloves, thyme, oregano, and rosemary. The Chiavenna variety is smoked.

After salting, the bresaola is cleaned, then air dried for a period of days. After this step, it is hung and left to cure for perhaps up to three months. The bigger the piece of meat, the longer it will take to cure. Ultimately, nearly half of the weight of the meat will be lost as water weight that escapes during the drying and curing process. What emerges at the end of the curing process is a very lean, sweet, tender end product.

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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 very simply. As a rule of thumb, it should be eaten soon after slicing, and certainly within a day, to preserve its moisture, which is key. To store, it should be wrapped tightly in plastic and kept in the refrigerator.

This beef is traditionally enjoyed plain, lightly chilled or at room temperature. Some enthusiasts, however, prefer to prepare it in the style of carpaccio, with the addition of enhancing attributes such as a drizzle of high-quality extra-virgin olive oil, a squeeze of fresh lemon, and a grind of freshly cracked black pepper. Bresaola pairs well with the flavor of 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.

Similar cured meats are bundnerfleisch, a wine-cured, air-dried beef product made in Switzerland, and prosciutto, which is made from pork and has considerably more fat than bresaola. Spanish cecina is a smoked, salted, cured meat product that is also made with beef. Mexican cecina uses beef as well, though it was traditionally, and is still occasionally, made from venison.

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Discuss this Article

jonrss
Post 3

I like to eat a slice of bresaola on top of a good slice of tomato. I think the combination of beef and tomato is one of the all time great flavor combinations.

nextcorrea
Post 2

It is so hard to find good bresaola here in the states. I have searched high and low for it, even been to a number of Italian delis, but it is not as good as it is in Europe.

That is true for bread and cheese too. Even when they import the Italian stuff it does not taste as good as it does in Italy. I think it has something to do with the air or water. The country just makes food taste better.

ZsaZsa56
Post 1

I love to eat a little sandwich of bread, cheese and bresaola. I fell in love with it when I was living with a family in norther Italy. The father would eat bresaola almost every day for lunch.

They made all kinds of their own cured meats. The process was kept completely in-house. They raised the animals, slaughtered them, cured the meats in a smoke house and ate them throughout the year. I also ate some of the best salami I have ever had while I was there

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