DE PALMA GRASS FED BRESAOLA
PRODUCER: Di Palma
STYLE: Air dried- Slow aged
Originating in Valtellina, a valley in the Alps of Northern Italy, Bresaola is a unique variety of cured meat in that it is one of the only cured beef products to be considered a classic.
Made from the eye muscle of topside,, this Australian interpretation of bresaola has been heavily trimmed, lightly spiced and air dried over several months in purpose designed curing conditions.
This method produces a firm, dark finished product with an intriguing, musty bouquet. Best prepared by cutting translucent slices, drizzled with a robust Italian style olive oil, lemon juice, sprinkled with chopped rocket and cracked pepper. This one of our favourite salumi dishes to share with friends.