No Products in the Cart
Bresaola, when it’s done well, turns a tougher cut like topside into an experience a bit like fillet. With some well chosen ingredients, you can create an experience like beef carpaccio, but as carpaccio di bresaola. Of course, the classic pairing is bresaola e rucola - air-dried beef with rocket, and that’s where we start here.
Our bresaola is just topside, cured with salt and a few spices and doused in good wine. After that it’s hung for a while to refine the texture and develop the flavour. It’s as simple as that.
To make the dish more interesting, we’ve added parmesan, cherry tomatoes, walnut oil and lemon. Dressing your bresaola and rocket with this creates a fantastic salad that works for lunch or as a starter.