Bresaola is air-dried, salted beef that has been aged two or three months until it becomes hard and turns a dark red, almost purple color. It is made from top round, and it is lean and tender, with a sweet, musty smell. In Italy, where there has always been a special attitude towards food and good food, the process of salting has become an art. The dried beef delicacy Bresaola della Valtellina (Bresaola del Valtellina) is a wonderful example of this. Bresaola was first mentioned in the 15th century, but it was certainly made long before that. Today, bresaola is one of the products with geographical identification and is protected by Italian law.
Bresaola sliced is shipped fresh with a vacuum bag.
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