Valtellina, a valley in the Alps of northern Italy’s Lombardy region is the birth place of bresaola. It is mainly salted beef. It is sliced into very thin pieces and served at room temperature or slightly chilled. The meat is deep reddish purple color with a very soft texture. Bresaola has a musty aroma. It’s worth eaten on its own but sometimes olive oil, lemon juice or balsamic vinegar are added to it and served with rocket salad. Most astonishingly it is eaten as an appetizer.

Bresaola has the unique quality of being extremely lean with little or no visible fat. Initially all the visible fat is trimmed off and the meat is massaged with a rub containing coarse salt. To add to the flavor generally various seasonings are added to the coarse salt. The spices and the herbs used differ but it is generally a combination of cinnamon, nutmeg, juniper berries, pepper, bay leaf, cloves, thyme, oregano, and rosemary. After adding the flavor by salting it, it is cleaned and air dried for a few days and then hung for about three months. Finally we get a very lean, sweet, tender end product.

Bresaola may seem a bit too expensive. It is served sliced paper thin but an ounce covers a 10 inch plate which is just more than enough for a single serving. Someone willing to pamper their taste buds should lay the bresaola out on a platter and then top it with mushrooms and parsley. Then arrange the slivers of cheese over the bresaola, drizzle with olive oil and add black pepper. This will definitely make one fall in love with bresaola.

It should be eaten soon after slicing and preferably within a day. The moisture should be preserved as it plays a vital role in the taste. The fresher is the better. It should always be wrapped tightly in plastic and kept in the refrigerator.

Bresaola is made just like salami. It’s salted and dried but the only difference is it is made from a single muscle of beef. Therefore even if the surface develops a healthy bloom of mould while it dries the inside of the meat is never exposed to air. Thus there is very little or even no chance of bacterial development on the meat.

Bresaola sandwich is perhaps one of the most tempting things one can ever think of. It is undoubtedly very tasty and easy to make, the credit fully goes to bresaola itself. Bresaola salad is also a delicacy.


Bresaola is available at most gourmet deli counters. But in today’s contemporary world, where people are running to and fro to accommodate their long to-do list in a 24-hours day, people will not be willing to go to the supermarket just for the sake of Bresaola. But now it’s just in a click of the mouse. It is available in plenty online. Since freshness is a great factor in case of Bresaola you must do a bit of research work before ordering it online.

London, with its rich and diversified mix and high concentration of Italian expatriates, has a high demand for Bresaola. Among the number of online Italian delis that offer Bresaola, it can get rather confusing to decide on the most authentic source. Apart from the quality of the mozzarella that is being offered by these online delis, a very important aspect that needs to be factored in, is the time that is elapsed between the production of the Buratta and delivery to the consumer for consumption. Because the fresher it is the better it tastes. You will also find a bit of difference in the price- but you should never compromise on the quality because of d price.
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