Bresaola Valtellina
The classic Bresaola from the Valtellina region of Lombardy is an air-dried beef with an intense ruby-red color. It is traditionally prepared from the topside and cured with red wine, juniper, and bay leaves. The result is a delicately seasoned, lean product with a fine meat texture.
Ingredients(for 1 kg)
Instructions
Preparation
30 minutesTrim the beef topside of sinew and excess fat. Mix all dry ingredients and rub the meat thoroughly. Moisten with red wine.
Curing phase
7-10 daysPlace the rubbed meat in a vacuum bag or sealed container and refrigerate at 3-5 °C. Turn daily, redistributing the expelled brine.
Rinsing and trussing
1 hourRinse the meat under cold water and pat dry. Tie with kitchen twine at even intervals and hang on a hook.
Air drying
18-22 daysHang to dry at 12-15 °C and 70-80% relative humidity. Check daily for mold and consistency until a weight loss of 30-35% is reached.
Pro Tip
Dab any mold on the outside with a cloth moistened with a 3% salt solution. A light white noble mold is harmless and even desirable.
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