Bresaola is air-dried, salted beef that has been aged two or three months until it becomes hard and turns a dark red, almost purple color. It is made from top round cut of beef, and is lean and tender, with a sweet, musty smell.

It originated in the Alps of northern Italy’s Lombardy region. And unlike prosciutto which is made of pork, bresaola is almost completely lean, with very little fat running thru it.

Continue reading Bresaola, Rughetta e Parmigiano (Bresaola with Arugula and Parmesan Cheese) at Our Italian Table.