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Bresaola

  • Tip Serve with shaved Parmigiano Reggiano, arugula, a nice oil and a squeeze of fresh lemon juice.
  • Provenance Originated in Valtellina.
  • Culinary Advice We’d love to chat more about how to cook or prepare your produce. Come visit or call us!
Description

Bresaola is a traditional Italian dry cured beef, typically made with eye of round (small muscle in the hind leg). Cured with juniper, rosemary and garlic, then dried for approximately 1-2 months. Originated in Valtellina, a valley in the alps of Northern Italy’s Lombardy region

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