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Bresaola

Air-dried and salted beef

Bresaola

Air-dried and salted beef

Bresaola della Valtellina}}

Bresaola is air-dried, salted beef (but it can also be made of horse, venison, and pork) that has been aged two or three months until it becomes hard and turns a dark red, almost purple colour. It is made from top (inside) round, and it is lean and tender, with a sweet, musty smell. It originated in Valtellina, a valley in the Alps of northern Italy's Lombardy region.

The word comes from the diminutive of Lombard bresada ('braised').

Serving

As an appetiser (antipasto), bresaola is usually sliced paper-thin and served at room temperature or slightly chilled.

Notes

References

References

  1. "Bresaola". [[HarperCollins]].
  2. "bresaola". [[Oxford University Press]].
  3. {{Cite American Heritage Dictionary. bresaola
  4. {{Cite Merriam-Webster. bresaola
  5. (10 August 2011). "Bresaola".
  6. "About Bresaola: Italian Dry-Cured Beef".
  7. Hayward, Tim. (13 May 2011). "How to make bresaola". The Guardian.
Info: Wikipedia Source

This article was imported from Wikipedia and is available under the Creative Commons Attribution-ShareAlike 4.0 License. Content has been adapted to SurfDoc format. Original contributors can be found on the article history page.

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