Pre-sliced. Aged for 2-3 months, lean, salted beef with a sweet, peppery aroma.
Salted and air-dried just like a salami but made from a single muscle of beef, this bresaola has been aged for two to three months until hard and a dark red, almost purpley colour. A lean and tender cured meat with a sweet, peppery perfume,
Bresaola originated in Valtellina, a valley in the Alps of northern Italy's Lombardy region, although it's now produced in many other regions in northern Italy.
This version is made from 100% Chianina cow, the Rolls-Royce of cow breeds, and comes sliced, for easy use. Add to a rocket and artichoke salad or enjoy as part of an aperitivo.