Bresaola

What Is Bresaola?

Bresaola is an Italian cured meat made from a lean cut of beef leg (usually top round), salted, seasoned, and air-dried for several months. It is associated with the Valtellina region of northern Italy.

Unlike prosciutto, it contains no layer of fat; it has a dark-red color and a concentrated, relatively mild flavor profile.

Bresaola Nutrition Facts

Bresaola contains about 151 kcal and a high amount of protein, about 32 g; because it is made from a lean cut, its fat content is quite low. Its sodium content is high because of the curing process.

What Are the Benefits of Bresaola?

With its high protein and low fat content, bresaola is a relatively lighter option among cured meats and can be eaten in moderation as part of a balanced diet.

This is general information; bresaola is a food and is not a substitute for medical treatment. Because of its high sodium content, people monitoring their blood pressure and anyone eating processed meat are advised to keep portions moderate.

How to Choose Bresaola

Good-quality bresaola should be dark red, finely marbled, and lean-looking; excessive drying or darkening around the edges is a sign that it is losing freshness.

• The color should be dark red; pale or grayish tones may indicate staleness.
• There should be no layer of fat, or only a very small amount.
• For vacuum-packed products, choose a package with little liquid buildup.

How to Store Bresaola

Vacuum-packed bresaola can be kept in the refrigerator for a few weeks. After opening, wrap the cut surface to prevent air exposure and use it within a few days.

Using Bresaola in the Kitchen

Bresaola is served raw, sliced paper-thin; it is not heated and is usually balanced with oil and acid (olive oil and lemon).

How to Serve Bresaola

Arrange thin slices of bresaola on a plate, drizzle with olive oil and lemon juice, and add freshly ground black pepper; finish with arugula and thin shavings of Parmesan.

What Is the Difference Between Bresaola and Turkish Pastirma?

Both are cured products made from lean beef. Pastirma is dried under a garlic-and-spice coating called çemen (a fenugreek paste), while bresaola is cured with only salt and a small number of spices and has no such coating.

Recipes That Use Bresaola

Bresaola with arugula, a bresaola carpaccio plate, and mozzarella wrapped in bresaola are among the best-known ways to serve it. It is also often included in salads and antipasto platters.

Frequently Asked Questions

What is bresaola good for?

Bresaola is high in protein and low in fat and can be eaten in moderation as part of a balanced diet. It is a food and is not claimed to cure any disease.

Is bresaola eaten raw?

Yes. Bresaola undergoes a long curing process, so it is eaten uncooked and sliced thinly.

Why is bresaola so lean?

It is made from a lean cut of beef leg and has no added layer of fat, so it is noticeably leaner than other cured meats.

Is bresaola suitable for a diet?

Its low fat and high protein content make it a choice in many eating plans; however, it is high in sodium, so portions should be kept moderate.

How long does bresaola last after opening?

After opening, wrap the cut surface to prevent air exposure and use the bresaola within a few days while refrigerated.