Bresaola is a cured meat that comes from a variety of muscular masses of the bovine, including the rump and the silverside. The meat undergoes the process of dry salting, meaning that it is sprinkled with salt, ground pepper and natural aromas. This process can last from 10 to 20 days, depending on the season, the altitude where the process takes place and the size of the product. Every 4 days the product is processed through a massage in order to remove the excess of salt brine and to allow the salt to penetrate; Washed and bagged, the product is moved to the drying cells. The aging phase can last from 2 to 4 months, and it happens between the temperature of 12 and 18 °C
delicious with soft cheese and rocket with some Balsamic on the top
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