Bresaola

Air-dried, salted beef from Italy

Bresaola slices on a plate

Bresaola is an air-dried, salted beef that has been aged for two to three months until it becomes hard and dark red. It is made from top (inside) round, and is lean and tender, with a sweet, musty smell. Originating from Valtellina, a valley in the Alps of northern Italy's Lombardy region, bresaola is a popular delicacy in Italian cuisine.

Production

The production of bresaola involves several steps. First, the beef is carefully selected, usually from the top round cut, which is known for its leanness and tenderness. The meat is then trimmed of all visible fat and seasoned with a mixture of salt and spices, which can include black pepper, juniper berries, cinnamon, and cloves. This seasoning process is crucial as it imparts the distinctive flavor to the bresaola.

After seasoning, the meat is left to cure for a period of time, allowing the flavors to penetrate deeply. It is then air-dried in a controlled environment, where temperature and humidity are carefully monitored. The drying process can take from two to three months, during which the meat loses about 30% of its original weight, concentrating its flavors and developing its characteristic texture.

Serving

Bresaola is typically served in very thin slices, similar to prosciutto. It is often drizzled with a little olive oil and lemon juice, and can be accompanied by arugula and Parmesan cheese. This simple preparation highlights the delicate flavor of the meat. Bresaola can also be used in salads, sandwiches, or as a topping for bruschetta.

Nutritional Information

Bresaola is a lean meat, high in protein and low in fat, making it a healthy option for those looking to maintain a balanced diet. It is also a good source of vitamins and minerals, including iron, zinc, and vitamin B12. However, due to its curing process, it can be high in sodium.

Cultural Significance

In Italy, bresaola is a traditional product with a Protected Geographical Indication (PGI) status, which means that only bresaola produced in the Valtellina region can be labeled as "Bresaola della Valtellina." This designation helps preserve the traditional methods of production and ensures the quality of the product.

Related pages

• Prosciutto
• Salami
• Culatello
• Coppa (meat)