Makers of Bresaola still use age-old meat preparation techniques. This famed specialty from the Lombardy region of Italy, where it is typically eaten raw. Bresaola is salted and air dried meat, made from the tenderloin or fillet. It has a very dark red color, and is simply eaten sliced thinly, with olive oil, lemon juice and black pepper.
Storage: refrigerated

Bresaola Organic Bernini 4/2.5 lb

  • I'm an info section. This is a great way to share information like "Return Policy" and "Care Instructions" with your buyers.

  • I'm an info section. This is a great way to share information like "Return Policy" and "Care Instructions" with your buyers.