Bresaola Recipe - Homemade Bresaola with Beef, Venison or Bison (2024)

FAQs

What kind of meat is used in bresaola? ›

Beef bresaola normally uses meat from the top of the hindquarter of the cow – the part that contains the cuts of meat known as topside and silverside in the UK. The best bresaola originates from Valtellina, a mountainous alpine valley in the northern Italian region of Lombardy.

Bresaola, red wine marinated and air dried meat, is usually made with beef, but using venison just made it seem more luxurious and more of a treat.

To make bresaola at home, grass-fed beef (several different cuts are used) is trimmed of all fat and then rubbed with salt and spices before curing in the fridge for several days. It is then hung to air-dry for months. The spices can vary but often include black pepper, juniper berries, cinnamon, cloves, and garlic.

A modern, improved method of preserving sliced bresaola uses a vacuum-packing machine. This high-tech tool efficiently removes all breathable air from the product's immediate vicinity, keeping it in pristine condition for far longer than the three days sliced bresaola can last in the fridge.

Bresaola is a type of cured meat that is typically safe to eat raw. It is made from air-dried, salted, and aged beef, and the curing process helps eliminate harmful bacteria. Bresaola is a popular Italian delicacy and is often served thinly sliced and enjoyed as a cold appetizer or part of a charcuterie platter.

The flavors and textures are distinct, but both make for a delicious appetizer. Why is bresaola expensive? Bresaola tends to be more expensive than other cured meats due to the specific type of beef used and the lengthy curing process.

Given that deer are leaner than cows, venison is generally healthier to eat than beef. An average cut of venison, in fact, has around half the calories and a sixth the saturated fats of a similarly sized cut of beef. It also has more proteins, vitamins and minerals than beef.

Venison has an earthy taste — the result of deer feeding mostly on leaves, twigs, fruits and other foliage and their minimal amount of fat due to their active lifestyle. Beef, on the other hand, assumes a much fattier taste because of a diet consisting of hay, silage and grass and cows' lethargic nature.

venison, (from Latin venatus, “to hunt”), the meat from any kind of deer; originally, the term referred to any kind of edible game. Venison resembles beef and mutton in texture, colour, and other general characteristics. It has virtually the same chemical composition as beef but is less fatty.

It's, in fact, one of the few cured meats allowed due to the absence of fat, which makes it a lean cut. From a nutritional point of view, it's also rich in proteins, iron and minerals. For this reason, bresaola is an ideal ingredient for a balanced diet, as well as for anemic women or during the menstrual cycle.

Does bresaola go bad? ›

After at least a month and as much as 6 months, when your bresaola is firm enough, take it out of the chamber and into the fridge. It will last there indefinitely. You can also keep it in your chamber, or you can seal and freeze it.

Bresaola can be served simple with fresh arugula, a squeeze of lemon juice, a touch of olive oil, and a pinch of salt – perfect for an afternoon meal. I decided to dress this one up with sliced oranges, tomatoes, and nuts.

Bresaola (pronounced bre-zow-la) is air-dried, salted beef (though it can also be made of horse, venison or pork).

The spots could be either mold or salt crystals, although the size you describe sounds more like mold. It is possible that some white mold has developed on the surface in spots where the bag has pulled away from the meat, it should not be a problem.

Prosciutto di cavallo: horse ham, served in very thin slices. Salame di cavallo or salsiccia di cavallo: various kinds of salami, variously produced or seasoned, sometimes made of pure equine meat, sometimes mixed with others (beef or pork)

Carpaccio is a simple Italian recipe made from thin slices of meat or fish that are served with accoutrements of herbs, oils, vinaigrettes, and vegetables. While bresaola is delicious in carpaccio, the two are not the same. Firstly, carpaccio is made from raw meats while bresaola is made from cured meat.

Bresaola is a salted, slightly aged beef dried in a room heated by a wooden fire. The cured meat is lean and reminiscent of pastrami, but thinner. It is often served as an antipasto on its own and is similar to carpaccio, with thin slices covering the plate.

Bresaola is a salted and air dried meat made from the tenderloin or fillet. It has a very dark red color and is simply eaten sliced thinly, with olive oil, lemon juice and black pepper. Keep refrigerated.

Types of Cured Meat

The most popular varieties are salami and prosciutto but it is important to note that every culture in the world has its own signature cured meats – meaning there are thousands of varieties to get to know.