Lean and flavourful, bresaola is enjoying increasing popularity within the UK. Bresaola is a meat cut taken from the beef rump. This one is organic and it is coated with a mix of pepper, cinnamon and white wine and left under salt for a few days. The salt is then removed and the meat left to cure for up to 3 months. It is said that Bresaola was invented during Italy’s prudent times when meat was scarce. In Italy it is commonly served on a bed of rocket leaves, with Parmesan shavings and an aged balsamic vinegar or is at its best drizzled with extra virgin olive oil, lemon juice and pepper and left for up to an hour before serving. Production: Bresaola is a meat cut taken from the beef rump. It is coated with a mix of pepper, cinnamon and white wine and left under salt for a few days. The salt is then removed and the meat left to cure for up to 3 months.
Overview
Lean and flavourful, bresaola is enjoying increasing popularity within the UK. Bresaola is a meat cut taken from the beef rump. This one is organic and it is coated with a mix of pepper, cinnamon and white wine and left under salt for a few days. The salt is then removed and the meat left to cure for up to 3 months. It is said that Bresaola was invented during Italy’s prudent times when meat was scarce. In Italy it is commonly served on a bed of rocket leaves, with Parmesan shavings and an aged balsamic vinegar or is at its best drizzled with extra virgin olive oil, lemon juice and pepper and left for up to an hour before serving. Production: Bresaola is a meat cut taken from the beef rump. It is coated with a mix of pepper, cinnamon and white wine and left under salt for a few days. The salt is then removed and the meat left to cure for up to 3 months.
