Bresaola is salted, air-dryed beef that is aged for two to three months until it turns dark burgundy red or sometimes purple. It’s usually from the top side of the cattle and its origin is from Valtellina, a valley in the Alps of northern Italy’s Lombardy region. The word comes from the diminutive of Lombard bresada, meaning braised. When prepared, the trimming of the meat is essential as no fat may be left behind on the meat. Once the meat has been fully trimmed it may be rubbed with salt and spices, such as ground nutmeg or crushed juniper berries. It is then left for a few days with the rub to before being hanged. A piece of Bresaola can lose up to 40% of its original weight when aged. This is due to the drying process that removes the moisture in the meat. Be careful not to confuse it with beef carpaccio, which is raw beef thinly sliced or biltong. It is usually served with parmesan cheese, Balsamic vinegar and arugula (rocket) leaves as an antipasto. It is best thinly sliced and served at room temperature or slightly chilled. If hung too long it will harden and eventually become too hard to slice, making it difficult to slice.



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