Bresaola Balsamic

Name: Bresaola Balsamico
Total time: 25 d
Ingredients: 28 g Nitritpökelsalz (0,4–0,5 % NaNO2); 6 g Brauner Zucker; 3 g Schwarzer Pfeffer, grob gemahlen; 30 ml Balsamico di Modena (mind. 3 Jahre); 2 g Thymian, getrocknet; 2 g Wacholderbeeren, fein gemahlen

MarinadeBeefCold SmokingHard25-32 daysN/AN/ANo smoking – Air drying

This refined Bresaola variant is flavored with premium balsamic vinegar from Modena during the curing phase, giving the meat a subtly sweet-sour depth. The dark fruit notes of the balsamic harmonize beautifully with the natural umami note of the aged beef. A special highlight for connoisseurs.

Ingredients(for 1 kg)

Curing salt (0.4–0.5% NaNO2)28 g

Brown sugar6 g

Black pepper, coarsely ground3 g

Balsamic vinegar of Modena (min. 3 years)30 ml

Thyme, dried2 g

Juniper berries, finely ground2 g

Instructions

Preparation & rubbing

30 minutes

Trim the beef topside (magatello). Mix all dry ingredients and rub the meat evenly. Moisten with half of the balsamic vinegar and seal in a vacuum bag.

Curing with daily balsamic application

8 days

Refrigerate at 3-5 °C. Each day open the bag, turn the meat, baste with a teaspoon of balsamic vinegar, and reseal. Distribute the remaining balsamic evenly over the days.

Rinsing, drying, trussing

3 hours

Rinse the meat under cold water and pat dry carefully. Tie tightly with kitchen twine at close intervals and leave uncovered in the refrigerator for 2-3 hours to dry out.

Air drying & maturation

17-22 days

Hang at 12-14 °C and 75% humidity. Check daily. The goal is a weight loss of at least 35%. The surface will turn dark and slightly glossy due to the balsamic.

Pro Tip

Use at least a 3-year Balsamico di Modena IGP for a balanced result. A genuine Aceto Balsamico Tradizionale (12 years) is ideal but expensive – the upgrade is worthwhile here.

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