What is bresaola?
Bresaola is a type of Italian salumi made from air-dried, salted beef – although there are also varieties made from pork, venison and even horse meat. It has a scarlet red appearance and a delicate, aromatic flavour. Beef bresaola normally uses meat from the top of the hindquarter of the cow – the part that contains the cuts of meat known as topside and silverside in the UK.
The best bresaola originates from Valtellina, a mountainous alpine valley in the northern Italian region of Lombardy. The practice of salting and air-drying beef has been popular in this area since at least the 15th century, with farmers using the fresh alpine air to help preserve their meat for the colder and leaner months. Bresaola made in Valtellina has protected geographical indication status (IGP), so only bresaola made by certified butchers in a specific area can be sold as Bresaola della Valtellina IGP.
How is bresaola made?
Modern producers have tweaked the centuries-old techniques slightly, but the basic process for making bresaola has hardly changed since the Middle Ages:
1. Trimming: Prime cuts of topside or silverside beef are trimmed to remove any fat.
2. Salting: The lean beef is rubbed with a dry mix of coarse salt and spices, such as pepper, cinnamon and juniper berries, then left to cure for at least 10 days.
3. Drying: After salting, the meat is dried and then hung in a natural casing, this helps to protect the outside of the bresaola.
4. Ageing: The meat is aged for up to two months in special cellars, during which it loses nearly half of its original weight and develops its signature ruby hue.
Is bresaola healthy?
Cured meat might not top many health food lists, but this salumi is a little different than the rest. Bresaola is arguably the healthiest Italian cured meat, largely because it’s made from a lean cut of beef that’s been trimmed of nearly all its fat. As a result, bresaola is very low in fat and calories, while being protein-rich.
Other Italian salumi – like prosciutto and mortadella – rely on fat for flavour, which while delicious, makes for a higher calorie count. In fact, bresaola is probably the only Italian cured meat that you’ll see being recommended by nutritionists and dieticians; it even lends its name to a nutrition regime based on lean meats and vegetables (called the ‘bresaola diet’) that’s popular amongst athletes in Italy.
How to serve bresaola
Like other Italian salumi, bresaola is normally served in thin slices and enjoyed on its own, either as part of an antipasti spreador draped over a slice of Italian bread. In Lombardy, where bresaola originates from, the typical pairing is with rye bread and a juniper-laced butter (a combination known as Bresaola della Valtellina Santa).
Away from aperitivo hour, variations of bresaola salad make for an excellent starter or light lunch. The classic incarnation is carpaccio di bresaola, where wafer-thin slices are doused in extra virgin olive oil and lemon, then paired with leaves of peppery rocket and shavings of salty Parmigiano Reggiano.
When it comes to pairing bresaola with wine, a couple of options stand out. A dry, acidic red wine like Nebbiolo is a good match for this salumi’s gentle spicing, but our top choice would be a sparkling Lambrusco from Lombardy’s neighbour to the south, Emilia-Romagna. Dry but fruit-forward, the bubbles in this light red help to refresh the palate, letting the tender slices of bresaola really shine.
by ${author.name}
${author.description}
FAQs
Bresaola is a type of Italian salumi made from air-dried, salted beef – although there are also varieties made from pork, venison and even horse meat. It has a scarlet red appearance and a delicate, aromatic flavour.
What animal is a bresaola? ›
Primarily, Bresaola is made from beef instead of pork. More specifically, it typically is made with meat from the eye of the round cut of the cow, a very lean and tender cut. Visually, it carries a deep ruby red shading and has very thin lines of marbled fat scattered through it.
What does bresaola taste like? ›
Bresaola is a lean cured meat, less fatty than prosciutto and milder in flavor. It's salty with hints of spice like garlic, pepper, and juniper. Like most cured meats, it has a very meaty taste. Bresaola made from horse meat or venison tends to be stronger in flavor, darker, and a little sweeter.
How is bresaola eaten? ›
The most common way to serve bresaola is on a plate with a drizzle of oil and lemon, or rolled with parmesan and arucula. These recipes certainly make excellent appetizers or small finger food dishes; but they can also make a whole meal in a low-calorie regime.
What is the best way to eat bresaola? ›
It's traditionally served in very thin slices, dressed with nothing more than a drizzle of extra virgin olive oil and a squeeze of lemon juice. Once sliced, it dries out quickly, so it's best to try and avoid buying pre-sliced bresaola; instead have it sliced to order.
Does bresaola go bad? ›
The risk of oxidation is one of the reasons why sliced bresaola is more likely to experience changes in taste and texture before full bresaola. The best place to keep the whole bresaola is in the basem*nt, but the refrigerator will do in a pinch.
Is bresaola good or bad for you? ›
It is the perfect meal for every season, not only because it has a fresh, tangy taste to it but it's also very healthy and filling as well, it is lean and tender with a smoky and musty smell. Bresaola is low in fat and is very digestible.
Can you eat bresaola raw? ›
As an antipasto, bresaola is usually sliced paper-thin and served at room temperature or slightly chilled. It is most commonly served and eaten with drizzled olive oil and lemon juice or balsamic vinegar, and served with rocket (rucola, arugula) salad, cracked black pepper, and fresh Parmesan cheese.
What is the most unhealthy meat to eat? ›
try to limit processed meat products such as sausages, salami, pâté and beefburgers, because these are generally high in fat – they are often high in salt, too. try to limit meat products in pastry, such as pies and sausage rolls, because they are often high in fat and salt.
What pairs well with bresaola? ›
Bresaola pairs really well with Burrata cheese: Bresaola is lean, salty and aromatic, while Burrata cheese is fatty, enveloping and “milky”. Their places of origin are also contrasting: Valtellina meets Apulia with a surprising outcome.
It is common to think these white dots may be a sign that something happens to the piece, but the reality is totally opposite. These crystals are a symbol of high quality hams and the process of curing has been correctly done: with care, time and dedication.
Why is bresaola so expensive? ›
The flavors and textures are distinct, but both make for a delicious appetizer. Why is bresaola expensive? Bresaola tends to be more expensive than other cured meats due to the specific type of beef used and the lengthy curing process.
What's the difference between bresaola and pastrami? ›
It is cured for a minimum of 85 days, and is usually seasoned with salt, white pepper, nutmeg, and some other spices, but those three make the main flavor profile of Bresaola. Pastrami on the other hand, is usually made from a beef brisket, which has a significantly higher fat content than eye of round.
What is the white mold on bresaola? ›
It is possible that some white mold has developed on the surface in spots where the bag has pulled away from the meat, it should not be a problem. You could take a clean towel, soak it in some cider vinegar and wipe it off. During traditional Bresaola process the entire surface is covered with mold.
