Bresaola

Bresaola is a dry-cured beef product from Lombardy, Italy. It is made from lean cuts of beef, usually the top round or eye of round, trimmed and salted, then seasoned with a mix of spices such as black pepper, garlic, juniper, and occasionally rosemary. The meat is cured for several days to weeks, washed, and then air-dried in a controlled environment for several weeks to months. During drying, its color deepens to a dark ruby and its texture becomes firm yet tender. Unlike smoked meats, bresaola is not exposed to smoke; its flavor is delicate, mildly sweet, and peppery with herbal notes when aged.

Bresaola della Valtellina is the traditional form from the Valtellina valley in Lombardy and has protected status in the European Union as a PDO product. It is typically sold as very thin slices, often drizzled with olive oil and lemon juice, and sometimes served with capers, arugula, or shaved cheese as an antipasto. It is commonly used in sandwiches or salads as a lean source of protein.

Nutrition-wise, bresaola is high in protein and very low in fat, though sodium content can be relatively high due to curing. It is gluten-free and suitable for many dietary patterns.

Overall, bresaola is valued for its lean profile and refined flavor, reflecting the traditional meat-curing techniques of northern Italy.