Bresaola is an air-dried single cut of lean beef.Having been salted and infused with a variety of spices, the meat is then hung and left to age for a number of months.
‘Punta d’anca’ refers to the top round, or ‘silverside’ of beef, which is the most commonly used cut. The spices differ, depending on the producer, but typically they include pepper, cinnamon, cloves, bay leaves, oregano, rosemary, thyme, nutmeg and sometimes dried juniper berries. During the drying period, the weight of the meat is reduced by up to half, through moisture loss. This helps to contribute to the distinctive dark purple colour and sweet, almost musty aroma of the end product.
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