Bresaola is cured beef, a treat from the Valtellina, a major Alpine valley that extends east for close to a hundred miles from the top of Lake Como. The Valtellinesi have been making it for long enough that they etymology of the word is uncertain; some say it derives from sala come brisa, a reference to the use of salt in preserving meats, and others say it derives from brasa, the brasiers that were once used to heat the chambers where the meat was cured.
In any case, bresaola is now made by slat curing beef with spices, and then air drying it for several months.
Unlike most cold cuts, which are usually served with bread, bresaola is finely sliced, and seasoned with a mixture of olive oil, salt, and pepper, to which many people add some lemon juice. Some also add flakes of Parmigiano.
In addition to beef bresaola, one can also find bresaola made from horse meat, and I have seen bresaola d'asino (from an ass) too. As a general rule, a piece of bresaola made from beef (pictured here) will be slightly larger and a bit lighter in color than one made from horse, while bresaola d'Asino is almost black.
A general overview of salumi, Italian cold cuts.
Affettati Misti, a mixed cold cut antipasto
In any case, bresaola is now made by slat curing beef with spices, and then air drying it for several months.
Unlike most cold cuts, which are usually served with bread, bresaola is finely sliced, and seasoned with a mixture of olive oil, salt, and pepper, to which many people add some lemon juice. Some also add flakes of Parmigiano.
In addition to beef bresaola, one can also find bresaola made from horse meat, and I have seen bresaola d'asino (from an ass) too. As a general rule, a piece of bresaola made from beef (pictured here) will be slightly larger and a bit lighter in color than one made from horse, while bresaola d'Asino is almost black.
A general overview of salumi, Italian cold cuts.
Affettati Misti, a mixed cold cut antipasto
