bresaola
thumb|250px| Bresaola 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. It originated in Valtellina, a valley in the Alps of northern Italy's Lombardy region.
Wikidata facts
- Image
- Bresaola-Valt-IGP.jpg
via Wikidata · CC0
Article
5 sectionsContents
- Serving
- See also
- Notes
- References
- External links
thumb|250px| Bresaola 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. It originated in Valtellina, a valley in the Alps of northern Italy's Lombardy region.
The word comes from the diminutive of Lombard ('braised').