A strict trimming process is essential to give a unique flavour. Legs of beef are thoroughly defatted and seasoned with a dry rub of coarse salt and spices, such as juniper berries, cinnamon and nutmeg. They are then left to cure for a few days. A drying period of between one and three months follows, depending on the weight of the particular bresaola. The meat loses up to 40% of its original weight during ageing.
In Valtellina, a similar process is applied to smaller pieces of meat. This produces a more strongly flavoured product, slinzega. Traditionally, horse meat was used for slinzega, but now other meats, such as venison and pork, are used as well.
Servingedit
As an antipasto, bresaola is usually sliced paper-thin and served at room temperature or slightly chilled.[7] It is most commonly served and eaten with drizzled olive oil and lemon juice or balsamic vinegar, and served with rocket (rucola, arugula) salad, cracked black pepper, and fresh Parmesan cheese. Bresaola is sometimes confused with carpaccio, which is made from thin-sliced raw beef (the other ingredients are the same). Sliced bresaola should be stored well-wrapped in a refrigerator.[citation needed]
The bresaola produced in Valtellina is now a protected geographical indication (PGI) under EU Regulation 2081/92. Since this designation, dried beef made outside Valtellina may carry a generic name such as viande séchée". There are traditional products from several other areas that are similar:
Biltong: air-dried cured meat from South Africa with a taste very similar to Bresaola
bresaola, this, article, needs, additional, citations, verification, please, help, improve, this, article, adding, citations, reliable, sources, unsourced, material, challenged, removed, find, sources, news, newspapers, books, scholar, jstor, 2017, learn, when. This article needs additional citations for verification Please help improve this article by adding citations to reliable sources Unsourced material may be challenged and removed Find sources Bresaola news newspapers books scholar JSTOR May 2017 Learn how and when to remove this template message Bresaola b r ɛ ˈ z aʊ l e breh ZOW le b r ɪ ˈ z oʊ l e briz OH le 1 also UK b r ɛ ˈ s aʊ l e bress OW le 2 US b r ɛ ˈ s oʊ l e bress OH le 3 4 Italian breˈzaːola is air dried salted beef but it can also be made of horse venison and pork that has been aged two or three months until it becomes hard and turns a dark red almost purple colour It is made from top inside round and it is lean and tender with a sweet musty smell 5 It originated in Valtellina a valley in the Alps of northern Italy s Lombardy region 6 Bresaola della Valtellina PGI IGP olives a pickled onion and breadThe word comes from the diminutive of Lombard bresada braised 2 3 4 Contents 1 Production 2 Serving 3 Similar products 4 See also 5 References 6 External linksProduction editA strict trimming process is essential to give a unique flavour Legs of beef are thoroughly defatted and seasoned with a dry rub of coarse salt and spices such as juniper berries cinnamon and nutmeg They are then left to cure for a few days A drying period of between one and three months follows depending on the weight of the particular bresaola The meat loses up to 40 of its original weight during ageing In Valtellina a similar process is applied to smaller pieces of meat This produces a more strongly flavoured product slinzega Traditionally horse meat was used for slinzega but now other meats such as venison and pork are used as well Serving editAs an antipasto bresaola is usually sliced paper thin and served at room temperature or slightly chilled 7 It is most commonly served and eaten with drizzled olive oil and lemon juice or balsamic vinegar and served with rocket rucola arugula salad cracked black pepper and fresh Parmesan cheese Bresaola is sometimes confused with carpaccio which is made from thin sliced raw beef the other ingredients are the same Sliced bresaola should be stored well wrapped in a refrigerator citation needed Similar products editThis section does not cite any sources Please help improve this section by adding citations to reliable sources Unsourced material may be challenged and removed July 2021 Learn how and when to remove this template message The bresaola produced in Valtellina is now a protected geographical indication PGI under EU Regulation 2081 92 Since this designation dried beef made outside Valtellina may carry a generic name such as viande sechee There are traditional products from several other areas that are similar Biltong air dried cured meat from South Africa with a taste very similar to Bresaola Bundnerfleisch Bindenfleisch another Alpine dried meat from across the border in Grisons Switzerland Bresi from the Doubs region of France Pastirma a highly seasoned air dried cured beef that is found in the cuisines of the eastern Mediterranean See also edit nbsp Italy portal nbsp Food portalList of dried foods List of smoked foods SalumiReferences edit Bresaola Collins English Dictionary HarperCollins Retrieved 7 August 2019 a b bresaola Lexico UK English Dictionary Oxford University Press Archived from the original on 2020 03 22 a b bresaola The American Heritage Dictionary of the English Language 5th ed HarperCollins Retrieved 7 August 2019 a b bresaola Merriam Webster com Dictionary Retrieved 7 August 2019 Bresaola 10 August 2011 About Bresaola Italian Dry Cured Beef Archived from the original on 2015 12 22 Retrieved 2015 12 22 Hayward Tim 13 May 2011 How to make bresaola The Guardian via www theguardian com External links edit nbsp Media related to Bresaola at Wikimedia Commons Consorzio tutela Bresaola della Valtellina Protected Geographical Status Consortium Retrieved from https en wikipedia org w index php title Bresaola amp oldid 1207711302, wikipedia, wiki, book, books, library,
