Bresaola

bresaola

What it is

Valtellina salts the eye of round with wine and spice and dries it one to three months in alpine air, with no smoke at any stage; the name is thought to come from brasa, the brazier that once warmed the drying rooms. It loses about a third of its weight and stays soft, which is why it is the one air-dried beef eaten dressed, like a salad.

In the kitchen

Slice it thin and dress it only at the table: lemon juice starts to cook and grey the meat within two minutes. Oil first, acid second, and no waiting.

Goes with

Lemon Olive oil Parmesan Rocket Black pepper Fig

Same species

Abura-kasu Amourettes (spinal marrow) Spider steak Bastourma Flank steak Beef

Also used with

Pickled walnut Wild rocket

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