The process takes much longer as the meat is much larger.īoth are delicious salumi(cured Italian Meats) in their own unique ways. Prosciutto is a whole leg of pork and is only salted with pure course salt before being hung up to naturally dry. Traditionally it's also done in a beef bung(appendix). It's made with natural flavourings and has gone through a two-stage curing process. The two types of charcuterie are very similar in style with the biggest difference being the ingredients used.īresaola is a singular whole muscle mostly from beef. The aromas from spices, citrus rind, herbs and red wine all combine to bring a delicious balance to perfect bresaola. It has a lot of umami and the flavour is complex and matured. The texture is soft but the meat is not fatty as it's made with lean meat usually. This gives it a desirable "funky" flavour. Well made bresaola should have a fine layer of edible white chalky mould growing on the outside. The meat goes through a salting stage with aromatics like juniper berries, cinnamon, clove, garlic, marjoram, and citrus rind to name a few, followed by a dredge in red wine.įinally, it's hung to slowly dry in a cool environment with a relative humidity of about 70 - 80% for 6 to 12 weeks depending on the size of the meat. Jump to:īresaola, pronounced bre-zao-la, is an air-dried charcuterie that originated from the Lombardy region in northern Italy.ĭifferent meats are used like horse, pork, venison and sometimes game birds.
Making your own homemade bresaola is very simple even if you don't have special curing equipment.
Similar to biltong, it's air-dried cured beef and the meat is never cooked. Bresaola is a famous Italian charcuterie used on antipasti plates, salads and just eaten simply with rocket, lemon juice and olive oil.
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