Makers of Bresaola still use age-old meat preparation techniques. This famed meat specialty from the Lombardy region of Italy, where it is typically eaten raw.
Despite all its nutritional benefits, the traditional Bresaola is well known as a delicatessen item.
Bresaola is salted and air dried meat, made from the tenderloin or fillet. It has a very dark red color, and is simply eaten sliced thinly, with olive oil, lemon juice and black pepper. Approximately 2 to 3 lbs.
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