Herb Lamb Bresaola
A refined version of Italian bresaola, where lean lamb meat is cured with fresh and dried herbs. The meat is air-dried without smoking and develops an intense, savory flavor. Perfect sliced paper-thin with olive oil and lemon.
Ingredients(for 1 kg)
Instructions
Preparation
20 minutesFree the lamb meat (preferably lamb top round) from all sinew, silverskin, and excess fat. Mix the curing ingredients with the red wine to form a paste. Rub the meat evenly all around.
Curing
5-7 daysVacuum seal the rubbed meat and store in the refrigerator at 4 °C. Turn daily. On the last day, lightly massage the curing liquid to ensure even distribution. The meat is fully cured when it has a uniformly firm consistency.
Trussing and Hanging
15 minutesRinse the meat with cold water, pat dry, and insert into a maturation net or tie into a compact shape with butcher's twine. Hang in a cool, airy location.
Air Drying
10-14 daysDry the bresaola at 12-14 °C and 75-80% relative humidity. Check daily. The target is a weight loss of 30-35%. The surface should be dark red and slightly firm. Slice paper-thin before serving.
Pro Tip
For even drying, insert the meat into a maturation net. Mold formation on the surface is normal – white noble mold is desirable, while green or black mold should be wiped off with a cloth soaked in white wine.
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