This is one of the most loved Italian cured meat, not yet fully discovered in the world!
Let’s keep the secret between us and find out why this small good is so delicious! Bresaola (pronounced breh-zow-lah) is usually sliced thin and served chilled or at room temperature, is flavour is tender, with a sweet, musty smell.
It is made from the top round cut muscle, all the fat is removed before curing, after the 2-3 months aging it turns a dark red colour, almost maroon.
In Italy, Bresaola has an IGP trademark (protected geographical indication) limiting its production only to certified master butchers in the Lombardy region, especially in the Valtellina region.
However, we can’t have Breseola IGP here as per government restrictions it cannot be imported. Luckily for us here we have amazing curers that have kept the traditions and the passion of their Italian roots for all are to enjoy!