If you like prosciutto and you like beef, you will love Bresaola! It is a traditional Italian cured meat that originates from the Valtellina valley in the Lombardy region of Italy. The meat is made from the leanest part of the beef round and is cured for at least two months and then served in very thin slices.
It has a rich history dating back to the 16th century, when it was first mentioned in a cookbook. Today, it is a popular ingredient in many Italian dishes and can be found in specialty food stores around the world.
Let’s learn more about this Italian charcuterie staple.
Introduction: what is Bresaola and how does it taste?
Bresaola is an Italian air-dried beef that has been seasoned and aged. It is made from the top round or eye of the beef. The meat is cured with salt, pepper, garlic, and other spices and then air-dried for two to three months.
As a result of this process, it has a deep red color and a firm texture with thin lines of marbled fat It is thinly sliced and served as an appetizer or main course. It pairs really well with arugula, parmesan cheese, olive oil, lemon juice, and black pepper just like in this photo.
Visually it looks like prosciutto and the comparison is often made, but why are quite different as I will discuss below.
Overall it has a sweet and aromatic flavor that accentuates the flavor of the lean beef it is made from and spices used in the curing process.
History: Where did Bresaola Come From?
Bresaola is believed to date back to Roman times and it originated in Valetellina, a valley the northern alps of the Lombardy region in Italy. The word “bresaola” is derived from the Lombard word bresa, which means “to press.”
The process of making bresaola begins with a lean cut of beef that is rubbed with salt and spices and then left to air-dry for several months. The dry-curing process not only concentrates the flavor of the meat, but also acts as a natural preservative.
Dry cured meats were especially popular before modern refrigerator efforts emerged as it made easier to maintain a consistent food supply without risk of illness or spoilage due to contamination.
This made bresaola an ideal food to have on hand during the long, cold winters in the Alps. Today, bresaola is enjoyed around the world as an antipasto or sliced thin and served on top of salads.
Why is Bresaola Expensive?
As we all know, beef is typically more expensive than pork due to the cost of production. And most Italian deli meats are pork based. So Bresaola may seem a lot more expensive by contrast.
The production process includes a trimming process to remove the fat from the legs of beef. And it loses up to 40% of its original weight during aging. So both of these mean that the finished product is much lower weight than the amount of beef one starts with and this of course increases the price even more.
The good news is that a little will go a long way.
You should serve it paper thin. So 1 ounce of the meet will cover a small 10 inch serving plate and that a good portion for a single serving. And to stretch it out, you can serve with crostini.
How does Bresaola compare to Carpaccio?
Bresaola is often compared to carpaccio because they look similar, but there are considerable differences.
Carpaccio is actually based on a style of meat that was originally called Carne Cruda but in reality, carpaccio was actually invented in the 1950’s by Giuseppe Cipriani, who created it for his restaurant Harry’s Bar in Venice, Italy. He actually created the dish for Countess Amalia Nana Mocenigo whose doctor had recommended she avoid cooked meats.
Key differences between Carpaccio and Bresaola:
Carpaccio:
- can be made from different proteins, not just beef
- it refers more to a style of serving (thin slices) rather than specifically to beef itself
- is served raw. The raw meat is seasoned and allowed to chill for a few hours which allows the meat to marinate and absorb flavor from the seasonings topically
- Flavor – Smooth and rich flavor due to its fat content
Bresaola:
- is always beef
- is cured, not raw
- curing alters the meat a chemical/molecular level – as the meat is cured and aged, the process of osmosis occurs when means that water molecules are removed and that crates an environment in which pathogens cannot survive.
- Flavor – sweet and aromatic that brings out the taste of the lean beef its made from plus the spices used to impart notes of flavor.
How Do You Serve Bresaola and Pair it with other Foods?
Because it is an artisanal product, it is best to keep the serving as simple as possible so you can appreciate its nuanced flavors. The most common presentation and serving method is to slice it paper thin (like prosciutto) and eat it by itself or on a crostini.
If you decide to pair it with other things, it pairs well with things that will contrast its flavor. Since Bresaola is sweet and aromatic, a more bitter green like Arugula or a sharp aged cheese like Parmigiana will lead to an amazing flavor combination.
Everything you need to know about ordering at an Italian deli
Bresaola Summary
Most Italian deli meats are mostly pork or pork blends. Bresaola is one of the few that are 100% beef. It is still relatively rare in the United States so most people have not tried it yet.
If you like prosciutto, you will definitely appreciate this artisanal beef on your next visit to an Italian deli or restaurant.
Bresaola Frequently Asked Questions (FAQs)
Does bresaola need to be refrigerated?
Yes, it should be refrigerated once it is opened. It will last indefinitely in the refrigerator.
What cut of meat is used for bresaola?
Bresaola is made from beef, unlike most Italian deli meats that are made with pork. It is made from eye of the round which is a very lean and tender cut.
How long does bresaola last?
Like most cured meat, whole or sliced shrink-wrapped bresaola, once you cut into it to enjoy some slices, you should store it in the refrigerator. It will last indefinitely in the refrigerator.
Can you eat bresaola raw?
As an antipasto, bresaola is usually sliced paper-thin and served at room temperature or slightly chilled. It is most commonly served and eaten with drizzled olive oil and lemon juice or balsamic vinegar, and served with a rocket (rucola, arugula) salad, cracked black pepper, and fresh Parmesan cheese.
My name is Jay and I started this website to share my love of Deli Food. I am Jewish with Italian ancestry and grandparents who emigrated to the US from Poland, Russia and Turkey. This website is my celebration of the delicious flavors of international deli culture. Please feel free to send me your suggestions and feedback through the contact form.
