Bresaola[a] is air-dried, salted beef (but it can also be made of horse, venison, and pork) that has been aged two or three months until it becomes hard and turns a dark red, almost purple colour. It is made from top (inside) round, and it is lean and tender, with a sweet, musty smell.[5] It originated in Valtellina, a valley in the Alps of northern Italy's Lombardy region.[6]
The word comes from the diminutive of Lombard bresada ('braised').[2][3][4]
Serving
As an appetiser (antipasto), bresaola is usually sliced paper-thin and served at room temperature or slightly chilled.[7]
See also
Notes
- ^ /brɛˈzaʊlə/ breh-ZOW-lə, /brɪˈzoʊlə/ briz-OH-lə,[1] UK also /brɛˈsaʊlə/ bress-OW-lə,[2] US also /brɛˈsoʊlə/ bress-OH-lə,[3][4] Italian: [breˈzaːola].
References
- ^ "Bresaola". Collins English Dictionary. HarperCollins. Retrieved 7 August 2019.
- ^ a b "bresaola". Lexico UK English Dictionary. Oxford University Press. Archived from the original on 2020-03-22.
- ^ a b "bresaola". The American Heritage Dictionary of the English Language (5th ed.). HarperCollins. Retrieved 7 August 2019.
- ^ a b "bresaola". Merriam-Webster.com Dictionary. Merriam-Webster. Retrieved 7 August 2019.
- ^ "Bresaola". 10 August 2011.
- ^ "About Bresaola: Italian Dry-Cured Beef". Archived from the original on 2015-12-22. Retrieved 2015-12-22.
- ^ Hayward, Tim (13 May 2011). "How to make bresaola". The Guardian – via www.theguardian.com.
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