Bresaola Punta d'Anca
Air cured beef. Mantova, Italy
Bresaola is air-dried, salted beef fillet that has been aged about 2-3 months until it becomes hard and a dark red, almost purple colour. It originated in the Valtellina valley in northern Italy's Lombardy region, with pieces of beef being strung up to cure in the cool Alpine air. It is lean, has a sweet, musty smell and is tender. Its rich taste stems from a strict trimming process, where legs of beef are thoroughly defatted and seasoned with a dry rub of coarse salt and spices. It is then left to dry for a few days. Afterwards a curing period follows, which lasts between one and three months depending on the particular bresaola's weight. Up to 40% of the meat's original weight is lost during aging. As an antipasto bresaola is usually served at room temperature or slightly chilled, is sliced paper thin, and is drizzled with olive oil, lemon juice, rocket salad (also known as rucola) and a smattering of cracked black pepper (the so-called carpaccio). It can also be traditionally served on a bed of rocket leaves with parmesan shavings, also try it with our aged Balsamic Vinegar. |
