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Meet/meat our British Beef Bresaola. If there was a cured meat which should have been invented in Britain, beef bresaola is it. It's time for the takeover.
Less a moment of inspiration than the inevitability of a British person wanting to cure beef. From prototyping years ago in secret wardrobes and outbuildings, to perfecting the recipe when Bray Cured was born. The first product we ever sold, in fact, in a drizzly car park at Maidenhead Farmers' Market.
Start with exceptional British heritage beef, sourced locally from a dairy farm. Trimmed expertly, then cured simply in lashings of local wine. Dried slowly, then sliced thinly. It's all that is needed.
Wafer thin slices of fresh, light textured dry-cured beef, air-dried for several weeks to create the perfect flavour. A great cured meat to make a meal of, as a starter, lunch or canapé with rocket, capers, horseradish, parmesan or a multitude of other flavours. For the purists, enjoy it as it comes, with wine.
"These are dark, thick slices of bresaola, with a good proportion of silky fat. We felt the cure was judiciously done, and on the nose and the palate the beef offered plenty of savoury depth and length."
The smooth hoppiness of Roasted Nuts and Smuggler (both by Rebellion) are a great match for the lean texture and deep flavour of our beef bresaola. American Pale Ales and bitters are our recommendation here.
Shop the beer match here.
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