What is bresaola cured meat?

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.

What cut of beef is used for bresaola?

round cut
Primarily, Bresaola is made from beef instead of pork. More specifically, it typically is made with meat from the eye of the round cut of the cow, a very lean and tender cut. Visually, it carries a deep ruby red shading and has very thin lines of marbled fat scattered through it.

Can you get food poisoning from dry cured meat?

5.2. Some species of Staphylococcus produce toxins that cause food poisoning. So, handling of cured meats with unwashed hands, followed by holding the food at warm temperatures (>40°F), can result in bacterial growth and toxin formation.

Does bresaola go off?

Anyway, since the meat has been sliced, once you open the packaging – it will deteriorate since all that oxygen can easily cover the surface – keeping it in a sealed container helps, but usually, 5 days after opening the package it starts to go off (just read the package).

How long does it take to cure beef bresaola?

Put the meat and the excess spices into a plastic or other non-reactive container and put in the refrigerator. Cure this for 12 days, turning the meat over once a day. Pour off any liquid that accumulates, and redistribute the spices as needed. If the meat is 2 inches wide or less, cure for only 6 to 10 days. The meat is ready when it feels firm.

What’s the best way to make Bresaola with beef?

Trim the ends to make a nice cylinder. Mix all the spices together and massage them into the meat so it is well coated. Save any excess spices. Put the meat and the excess spices into a plastic or other non-reactive container and put in the refrigerator. Cure this for 12 days, turning the meat over once a day.

What makes bresaola different from other cured meats?

Bresaola has an IGP trademark (protected geographical indication) limiting its production only to certified master butchers in the Lombardy region. Compared with many other types of cured meat, bresaola is very lean, as it is made from a single muscle and any outer fat is removed before curing.

What is bresaola, and how is it used?

Bresaola is a bit like a lean prosciutto made with beef instead of pork and slightly reminiscent of pastrami in terms of flavor. It’s also somewhat similar to Switzerland’s Bündnerfleisch and viande des Grisons, though it’s moister and more delicate than either of those. It is sliced very thinly for serving.