Pork Bresaola

Name: Bresaola vom Schwein
Total time: P3W
Ingredients: 25 g Nitritpökelsalz; 8 g Schwarzer Pfeffer gemahlen; 4 g Rosmarin getrocknet; 3 g Thymian getrocknet; 5 g Knoblauchpulver; 2 g Wacholder gemahlen

Spice MixPorkDryingMedium3-4 weeks

Air-dried pork tenderloin Italian style. Dry-aged for 3-4 weeks developing an intense, spicy flavor.

Ingredients(for 1 kg)

Curing salt25 g

Ground black pepper8 g

Dried rosemary4 g

Dried thyme3 g

Garlic powder5 g

Ground juniper2 g

Instructions

Curing

5 days

Rub meat evenly with spice mixture, vacuum seal and store at 2-4°C

Preparation

30 min

Rinse off spice mixture, pat dry and wrap in natural casing

Air drying

3-4 weeks

Dry at 12-15°C and 75-80% humidity until 35% weight loss is achieved

Pro Tip

Keep humidity constant at 75-80% for even drying.

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