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Smoked bresaola is a bit unusual, which is why we made it. We love unsmoked bresaola, so we'll always produce air-dried beef, but from time to time we smoke a cured beef joint and bring you air-dried, oak smoked beef.
The fresh, meaty flavour of the beef takes on the hint of oak smoke, creating something different enough to stop tired taste buds in their tracks. An excellent special guest on the charcuterie board, which few will have encountered before.
Thinking of gifting?
All our products only need refrigeration once they're open, so your recipient doesn't need to open their parcel straight away as long as they keep it away from direct heat.
You don't see bresaola affumicata so much, but with the amount of air-dried beef we produce (we love it), we're always going to find a place for it because it's a great way to mix things up. In the kind of scenarios where bresaola works, with rocket and mozzarella, or in a sandwich in place of pastrami, a touch of smoke can be a little gamechanger.
Not sure how much to buy?
Per person, allow 50-60g for a board or 30g when adding to a salad or pasta.
Bresaola can be somewhere between a good biltong and a fillet carpaccio. It depends on the degree of drying that's gone on and the initial quality of the meat. The topside we use is from Longhorn cattle, the original roasting beef of Britain, and the impact is stunning. This air-dried beef is fresh, light and deliciously beefy. Oak smoke suffuses the beef, adding a creaminess and that classic smoky flavour which makes it a great ingredient, or equally tasty on its own.
Bresaola goes well with fizz, rose and lighter reds. I favour pinot noir with it, as I do with rare fillet steak or beef tartare. However, once in Berlin I had a delicious tartare with a German white burgundy, and the oak in there could be a great match for the oak we use to smoke the air-dried beef. Any of the above.
British Longhorn heritage beef, Red wine (Sulphites), Salt, Black pepper, Dextrose, White pepper, Preservatives (E251, E250)
Natural oak smoke
Produced in a facility which processes nuts in the same space, on different production runs. Please consider this when making your selection to ensure the products are correct for you.