Bresaola
A kind of cured beef from Lombardy, Italy
Bresaola is a delicious cured meat from the Lombardy region of Italy.
Made from lean beef fillet, it is soaked in bay-flavoured brine for up to 20 days, before being air-dried for 2 to 3 months.
It is eaten uncooked, usually as an antipasto or starter drizzled with olive oil, lemon juice, black pepper and fresh wild rocket leaves.
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