Bresaola

Bresaola is dry-cured beef. The best cuts are taken from the butt muscle. Cuts must be without veins, before salting they are given a cylindrical shape. Ready-made bresaola dark red with spicy meat aroma.Sprinkle the cuts with salt with juniper extract and transfer to a cold place for salting for 10-14 days, depending on the weight. At the end of the salting, drain the brine and add dry wine or ratafia. Massage the meat and leave it in the container for another day.
Rub the cuts with a mixture of dry spices and place them in a natural casing – Beef bungs or beef bladder. We tie Bresaola with linen twine and hatch with a thin awl. Rub generously on top with coarse rock salt and hang in a cool room for 2 days to dry the surface and drain excess brine. We transfer it to a climatic chamber and dry it at a temperature of 4 – 10 degrees Celsius. Product readiness – in 2 months from the beginning of drying.

COMPOSITION:
– Muscle butt – 100%
– Nitrite salt – 23 g / kg (table salt can be added to taste)
– Juniper extract – 1 g / kg
Spice mixture for sprinkling:
– Basil / Oregano;
– Sumy;
– Crushed coriander kernels;
– Ground paprika;
– Dry red wine (plum ratafia)