Dry aged beef

BRESAOLA

Bresaola is perhaps the most respected of beef salumi. It is salted, dried and smoked. It is sliced thinly and served with oil, lemon and pepper

Other information : Bresaola is an Italian counterpart to the Suiss speciality called Viande de Grisons. Bresaola is typical of Valtellina. Bresaola is made from beef cuts (generally the fillet) treated with a mixture of salt and spices, then wrapped in thin nets and aged for at least one month. When ready for consumption, bresaola is a bright dark red color and is softer than its Swiss counterpart and more aromatic It is generally used as an antipasto. sliced verN thin and briefly marinated in oil. lemon and pepper.