Most Italian delicacies are made from pork. But there is an exception - bresaola. According to Italian classics - a type of dried beef, previously marinated in wine and various combinations of spices. Originally a delicacy from the town of Chiavenna, Lombardy. We make it our own recipe. Eye muscle, a mixture of white and black pepper, cloves, garlic and time. The process is not fast, from 3 months. The color is red-burgundy, the aroma is delicate and spicy. The thinner the sliced, the better.
Ingredients: beef, curing mixture (edible salt, nitrite salt), ground black pepper, ground white pepper, garlic, clove.