€ 33,90 for metà forma da 650g ca.
The Bresaola di Bufala is highly recommended for those following dietary plans, especially if advised by a nutritionist due to high cholesterol levels. This food has a very low content of saturated fats.
Buffalo meat is tender and juicy. It is obtained from whole prime cuts of the thigh and has a very delicate aroma due to the specific curing process. The aging gives Bresaola its characteristic moldy appearance.
The Bresaola is made from 5 different cuts of the cow’s thigh: the top round, the eye of round, the rump, the bottom round, and the fillet, which is the most prized. After trimming and removing the outer fat along with tendon parts, dry salting takes place. In this process, the cut of meat is sprinkled with sodium chloride and natural flavors. Depending on tradition or the recipe, the meat may also be sprinkled with wine, spices, sugars, and ascorbic acid. To ensure that salt and flavors fully penetrate the meat, the cut is often manually massaged. After this process, the meat undergoes aging and is placed inside a natural casing. Then it is put into special chambers for drying. The aging and drying together can last from 4 to 8 weeks depending on the size of the product.
In the Alpine valleys, this type of salted meat has been produced for many centuries. The technique of preserving meat by salting and drying it has been widely practiced since the High Middle Ages. The most well-known beef Bresaola originated in the Swiss valleys, specifically in the canton of Graubünden, in very ancient times, appearing only later in Valtellina. The air currents that assisted the drying of the meats were the same in both Switzerland and Valtellina: these are the air currents from the Engadin that descend from the Splügen Pass.
The Bresaola was once called brazola, brisaola, or bresavola. Its name is thought to derive from the expression "sala come brisa", where brisa, in the dialect of those valleys, was a strongly salted gland from cattle. Others believe it comes from "brasa", meaning embers, due to the fact that the drying of the meats took place in rooms heated by braziers burning spruce wood, juniper berries, thyme, and bay leaves. However, historical documentation is quite scarce: the first records of this cured meat date back to the late 15th century, where some accounts in ledgers show purchases of meat and corresponding pounds of salt destined for it.
With a 650-gram portion of Bresaola di Bufala, it is possible to prepare small tastings accompanied by excellent wines such as Pinot Grigio, Lugana, Arneis or even a Prosecco Valdobbiadene. You can also prepare dishes like rolls with goat cheeses and Bresaola or Millefoglie di mozzarella di bufala with arugula and Bresaola. To fully appreciate its flavor, we recommend consuming Bresaola di Bufala in thin slices. Truly excellent on its own, the perfect dish is with five to six slices of this cold cut seasoned with a drizzle of oil, a pinch of pepper, a bit of lemon juice and some shavings of Parmigiano Reggiano. It pairs very well with fruit such as grapefruit or pineapple: for a truly innovative finger food!
This extraordinary product is presented in cylindrical form, the color of the meat is dark red with thin streaks of fat drawn within it. The fats present are easily separable from the lean meat. Bresaola di Bufala is a truly nutritious cold cut and is absolutely the leanest. It has an excellent ratio of saturated to unsaturated fats and provides a high content of proteins and twice the iron content compared to most other meats. Its aroma is pleasant and delicate, slightly aromatic. A truly versatile ingredient, allowing for imaginative combinations and the invention of light and refined dishes, as well as quick and easy appetizers and snacks.
The meat of Bresaola di bufala is very tender, offering a juicy, flavored, and slightly salty sensation on the palate. It caresses the palate with delicacy and elegance, and has aromas of juniper berries, pepper, and fresh salted meat. We recommend slicing the Bresaola using well-sharpened carving knives to ensure a fine cut.
€ 33,90
for metà forma da 650g ca.
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Lombardy
Half buffalo bresaola 650g
