Bresaola (Cured Beef)
Bresaola is a lean dried salted beef originating from the Valtellina, a long Alpine valley in the Lombardy region of Northern Italy. It is first dry cured with salt spices and a little red wine (no preservatives or nitrite/nitrate), before hanging in our temperature-controlled fridges for a minimum of three months until we loose a minimum of 40% of the original weight.
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We make our Bresaola at Wickedfood Earth Farm where we butcher locally and package all our meat in-house, which ensures complete traceability from veld to table. We run a small herd of cattle, sheep and Kolbroek. All the animals that we use are veld-raised, and completely free-range, using no routine antibiotics and growth hormones or stimulants. Due to our natural farming practises, our animals take on average, twice as long to reach maturity as factory-farmed animals. This means that the muscles of the animals get to work, which ensures added flavour. We Dry-age the carcasses in a controlled environment. The process allows the water in the meat to evaporate, by between 10% and 15%, thus concentrating the flavour. We vacuum seal and flash freeze our meat to lock in freshness at its peak. On top of this our meat is on average ±15% below the cost of comparative cuts found on leading supermarket shelves. Most of the spices and herbs we use for this Bresaola are grown on our farm and ground fresh.
- As an antipasto, bresaola is sliced paper-thin and served at room temperature or slightly chilled. Serve, drizzled with a good olive oil and lemon juice or balsamic vinegar, and rocket, cracked black pepper, and shavings of fresh Parmesan cheese.
The beef was thinly sliced and very tasty. It made an in ideal light lunch together with salad. I would definitely order it again.