What is a bresaola?

What is a bresaola?

Bresaola is the easiest charcuterie project you can make, other than bacon. It’s is nothing more than lean meat, salted and air-dried. It is a Northern Italian creation, but many, many other cultures have something similar: The Spaniards have their lomo, the Armenians have pastirma, the Greeks call it apokti and the Swiss bindenfleisch.

How do you make Italian bresaola?

In a nutshell, all you need to do is salt the meat down and then hang it in a cool place until it is as firm as you want it. An Italian bresaola is coated in spices, however. So are pastirma and apokti. The only hard part of it all is keeping humidity even and high for the weeks or months you’re hanging this puppy.

Can you freeze bresaola?

We do not recommend freezing bresaola. Bresaola is leaner than many other types of cured meats, making it a less fatty option than, say, bacon. As a beef product, it is high in protein, B-vitamins, zinc, and iron. However, bresaola is high in sodium.