Lamb Bresaola
Lamb bresaola is a variation of the classic Italian cold cut, made from the lamb hip or leg. The meat is dry-cured, seasoned with Mediterranean herbs, and then air-dried with a touch of cold smoke. The result is a delicate, deep-red charcuterie with an intense aroma.
Ingredients(for 1 kg)
Instructions
Preparation
30 minutesTrim the meat and remove all sinew and excess fat. Mix curing salt, sugar, pepper, rosemary, thyme and garlic powder. Stir in red wine until a paste forms.
Dry curing
5-7 daysMassage the paste evenly into the meat. Vacuum seal or wrap in plastic wrap and store in the refrigerator at 2–4 °C. Turn daily and massage in any liquid that forms.
Equalization & preparation
24-48 hoursRemove meat from brine/wrap, rinse with cold water and pat dry. Bind in a curing net and hang at 4–8 °C with good air circulation to allow the surface to dry.
Cold smoking
1-2 smoking sessions of 6-8 hours eachCold smoke the meat at a maximum of 18 °C using beech and a sprig of fresh rosemary, once or twice. Allow 24 hours of rest between smoking sessions.
Air maturation
3-5 weeksHang the meat at 12–15 °C and 75–80% humidity. The bresaola is ready when it has lost about 30–35% of its original weight and feels firm but slightly yielding when pressed.
Pro Tip
For even drying, bind the meat in a net and hang it vertically. Humidity during maturation should be 75–80% to prevent cracking.
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