Bresaola

Our Bresaola begins with the finest ex-dairy cattle, retired to graze on lush pastures, resulting in a richer and more complex flavor profile.

We select the premium silverside muscles for their leanness and texture, curing them with a blend of salts, fresh rosemary, garlic, and citrus zest.

After undergoing a meticulous maturation process, the result is a sublime Bresaola, bursting with rich umami flavours, complemented by the distinct notes of rosemary and a hint of lemon.

This delicacy pairs wonderfully with bold, peppery spices and finely aged cheeses, making it a sophisticated addition to any charcuterie board.

Type: Dry-cured and air-dried whole muscle
Cure: 3 weeks. Salts, citrus peel, fresh herbs and spices.
Hang time: 4+ months
Format: 50g sleeved pack, 500g unsliced pack
Serving size: 25g for a light lunch
Awards: Charcuterie Board Rosette Winner (2022) and ICD Awards (2021 Silver)