Bresaola (Italian Cured Beef)
Bresaola is an air-dried Italian cured beef from Lombardy, cured with salt, spices and red wine. The drying process is slow and controlled for temperature and humidity. The result is a tender, rosy, aromatic meat with an intense flavor.
Ingredients(for 1 kg)
Instructions
Curing
7–10 daysMix all dry ingredients and rub the meat thoroughly on all sides. Moisten with red wine, vacuum seal and store in the refrigerator at 2–4 °C. Turn daily so the brine is absorbed evenly.
Equalization
1–2 daysRemove the meat from the vacuum bag, rinse cold and pat dry with paper towels. Let it rest uncovered on a rack in the refrigerator at 4 °C for 24–48 hours so the salt distributes evenly.
Aging & Drying
3–5 weeksPull the meat into a ham net or wrap with collagen film and hang to ripen at 15–18 °C and 70–80% relative humidity. After 3 weeks check weight daily – ready at 30–35% weight loss.
Pro Tip
The meat should lose at least 30% of its initial weight before it is considered done. A net or collagen film helps maintain an even shape.
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