Bresaola

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Bresaola della Valtellina

Bresaola[a] is air-dried, saltedbeef (but it can also be made of horse, venison, and pork) that has been aged two or three months until it becomes hard and turns a dark red, almost purple colour. It is made from top (inside) round, and it is lean and tender, with a sweet, musty smell.[5] It originated in Valtellina, a valley in the Alps of northern Italy's Lombardy region.[6]

The word comes from the diminutive of Lombardbresada ('braised').[2][3][4]

Serving

As an appetiser (antipasto), bresaola is usually sliced paper-thin and served at room temperature or slightly chilled.[7]

See also

Notes

  1. ↑/brɛˈzaʊlə/breh-ZOW-lə, /brɪˈzoʊlə/briz-OH-lə,[1]UK also /brɛˈsaʊlə/bress-OW-lə,[2]US also /brɛˈsoʊlə/bress-OH-lə,[3][4]Italian:[breˈzaːola].

References

  1. ↑"Bresaola". Collins English Dictionary. HarperCollins. Retrieved 7 August 2019.
  2. 12"bresaola". Lexico UK English Dictionary. Oxford University Press. Archived from the original on 2020-03-22.
  3. 12"bresaola". The American Heritage Dictionary of the English Language (5th ed.). HarperCollins. Retrieved 7 August 2019.
  4. 12"bresaola". Merriam-Webster.com Dictionary. Merriam-Webster. OCLC 1032680871. Retrieved 7 August 2019.
  5. ↑"Bresaola". SBS. 10 August 2011.
  6. ↑Phillips, Kyle. "About Bresaola: Italian Dry-Cured Beef". Archived from the original on 2015-12-22. Retrieved 2015-12-22.
  7. ↑Hayward, Tim (13 May 2011). "How to make bresaola". The Guardian– via www.theguardian.com.