What is BRESAOLA?

A Bresaola is a type of Italian cured meat known for its soft texture, delicate flavor and dark color. It is traditionally made from lean beef, usually from back cuts. The process of preparing the bresaola involves several steps, including salting, curing and maturation. Maturation generally lasts between two or three months until bresaola become rigid and turn dark red, almost purple. But the maturation process can be much longer, resulting in a product with an increasingly complex flavor.

How is the bresaola?

Meat selection: the meat used to make bresaola It is chosen for its thinness and quality. It can be made with, for example, lizard, soft shell, fish or rump. The important thing is that it is a lean cut. The beef must then be cleaned, removing, if any, visible connective tissue and fat.

Salting, seasoning and additives: The meat is rubbed with a mixture of coarse salt and a combination of herbs and spices, such as black pepper, juniper, garlic and rosemary. Additives that help with conservation and coloring can also be used, such as type 2 curing salt and the antioxidant. Although recommended, the use of additives is optional.

Wet curing: the salted and seasoned meat is packaged, preferably in a vacuum, and kept in the refrigerator for two weeks. During this period, the seasoning and additives, if used, will homogenize throughout the interior of the meat.

Maturation: after the wet curing phase in the refrigerator, the bresaola is embedded in a natural or collagen casing. The intestine can be beef bottom or collagen film, for example. After embedded, the bresaola is hung to mature in a cold and humid environment, generally around 12ºC and 80% humidity, with light and constant air circulation. This process can take several months and contributes to the development of a more elaborate and characteristic flavor. The bresaola is ready, on average, when it loses around 40% of its initial weight.

Fine cut: Bresaola is usually served in thin, almost transparent slices, which enhances its soft texture and mild flavor. It is often consumed raw, as part of a cold cuts board or in salads.

A bresaola is an Italian specialty, originating in the Lombardy region, and is appreciated for its combination of subtle flavors and unique texture. It is a popular choice for antipasti and light dishes, making it a healthier alternative to other fattier cured meats.

Officially recognized Bresaola

There are bresaolas that have their characteristics recognized, maintaining specific processes in restricted regions, such as, for example, Bresaola della Valtellina PGI (Protected Geographical Indication) which is produced only in the territory of the province of Sondrio, Italy. It is prepared with beef thighs, the most valuable cut of which is the so-called hip tip.