Description
Bresaola is the one cured item we make from beef rather than pork. We use the eye of round off carcasses that have already spent 35 days in the aging cabinet, which gives the finished meat a deeper, nuttier flavor than a fresh muscle would. It gets a dry rub of salt, cracked juniper, rosemary, bay and black pepper, sits two weeks under refrigeration, then hangs about ninety days until it has lost roughly forty percent of its green weight.
Slice it thin enough to read through and let it sit at room temperature for ten minutes before serving so the fat and aromatics open up. We eat it with olive oil, lemon, cracked pepper and shaved hard cheese, or laid over warm bread with nothing else. Do not cook it.
Specification
- Made from: beef eye of round, 35-day dry-aged
- Cure: 14 days dry cure with juniper, rosemary and bay
- Hang: approximately 90 days to 40 percent weight loss
- Cut: sliced to order, 4 oz pack
- Contains: beef, salt, spices, curing salt (nitrite)
Storage
Once sliced it is best inside four days, so buy what you will eat that week. We do not recommend freezing sliced bresaola because the texture goes chalky on the thaw.
Priya Raman (verified owner) –
The juniper is the thing that sets this apart. Most bresaola I have bought is just salty beef, but you can actually taste the rosemary and the bay in the background here. Four ounces disappeared between two of us with bread and oil. I asked them to slice it slightly thicker than default and they did it at the counter.
Ken H. (verified owner) –
Made a plate of this with pickled onions and a wedge of aged cheddar for a dinner party and three people asked where it came from. The ninety day hang shows in how concentrated it tastes. Not cheap but four ounces goes further than you think.
L. Fuentes (verified owner) –
Really good and the dry-aged base beef is noticeable. Docking a star only because four ounces is a small pack for the price if you are feeding more than two. I would order two next time.