Information AboutBresaola |
| CATEGORIES ABOUT BRESAOLA | |
| salumi | |
| italian cuisine | |
| beef | |
| dried meat | |
| italian protected designation of origin | |
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It is lean, has a sweet, musty smell and is tender. Its rich taste stems from a strict trimming process, where legs of beef are thoroughly defatted and left to Macerate with a dry rub of coarse Salt and Spice s. It is swathed in a Natural Casing , and then sits to dry for ten days. Afterwards a Curing period follows, which lasts between one and three months depending on the particular bresaola's weight. Up to 40% of the meat's original weight is lost during aging. As an Antipasto bresaola is usually served at room temperature or slightly chilled, is sliced paper thin, and is drizzled with Olive Oil , Lemon Juice , rocket salad (also known as Rucola ) and a smattering of cracked Black Pepper (the so-called Carpaccio ). Bresaola may also be served with freshly shaved Parmesan Cheese . Other names or similar products are
Slinzega is produced with the same method in Valtellina, but with smaller pieces of meat, thus having a stronger taste. In this case other types of meat, such as Deer , Horse , Pork , etc. can be used. Its shape and taste are similar to Biltong , from South Africa. Sliced bresaola should be stored well-wrapped in a refrigerator. Nowadays, the Bresaola produced in Valtellina can be labeled as PGI, or Protected Geographical Indication . It is thus protected by the European Union , with Regulation 2081/92. The word comes from the Italian , diminutive of Italian dialectal ''bresada'', which is the past participle form of ''brasare'', meaning to Braise , from French ''braiser''. EXTERNAL LINKS
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