To make bresaola, carefully trimmed meat is lightly salted and marinated in red wine and mixture of spices. The beef is left to cure for over a week, and then it is air-dired for one to three months. During this time, the meat develops a velvety texture and a gratifying gaminess. In Italy, bresaola is often served sliced paper thin, drizzled with olive oil, a squeeze of lemon and freshly ground black pepper.
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