British Bresaola

You know what the trouble is with writing product content for Bray Cured? It’s that every time I start a new category, I remember that this one might be my favourite, but I’ve already said that for loads of categories. I end up sounding like Bruce Forsyth.

Really... Read More

You know what the trouble is with writing product content for Bray Cured? It’s that every time I start a new category, I remember that this one might be my favourite, but I’ve already said that for loads of categories. I end up sounding like Bruce Forsyth.

Really though, bresaola might be my favourite. Finely sliced cured beef, it works in a sandwich, it works as a canape, it can be drier, in which case it’s a perfect board snack, or more moist, when it’s a splendid alternative beef carpaccio ingredient. If you like beef, then you like air dried beef bresaola, because with its stripped back flavour, you are getting a finely textured cut of beef, where the meat speaks for itself.

It began, in Italia

Bresaola is another cured meat we must thank Italy for. This time, the origins lie in the north, in Lombardy. Typically, the bresaola meat of choice is topside, which is traditionally prepared really lean, cured in a spice rub and then hung to create the air dried beef bresaola we know and love.