that has been aged about 2-3 months until it becomes hard and a dark red, almost purple colour. It is made from eye of round
and is lean and tender with a sweet, musty smell. It originated in Valtellina
, a valley in the Alps
of northern Italy
The word comes from the diminutive of Italian dialectal bresada, which is the past participle form of brasare, meaning to braise, from French braiser.
A strict trimming process is essential to the rich taste. Legs of beef are thoroughly defatted and seasoned with a dry rub of coarse salt
such as juniper berries
. They are then left to cure for a few days. A drying period follows, of between one and three months depending on the weight of the particular bresaola. Up to 40% of the meat's original weight is lost during aging.
A similar process is also applied in Valtellina to smaller pieces of meat. This results in a more strongly flavoured product, Slinzega, which is similar to South African biltong. Traditionally horse meat was used for slinzega, but now other types of meat can be used, such as venison and pork.
As an antipasto
bresaola is usually sliced paper thin and served at room temperature or slightly chilled. It is most commonly eaten on its own, but may be drizzled with olive oil
and lemon juice
or aceto balsamico
, and served with rocket (rucola
, arugula) salad, cracked black pepper
and freshly shaved Parmesan cheese
. The similarity to carpaccio
, which is made from raw
beef, sees that name being used (incorrectly) for bresaola dishes as well.
Sliced bresaola should be stored well-wrapped in a refrigerator.
The Bresaola produced in Valtellina is now a Protected geographical indication
(PGI) under EU Regulation 2081/92. Since this designation, smoked dried beef made outside Valtellina may carry a generic name such as "viande séchée" or "beef prosciutto
". But there are traditional products from several other areas that are similar :