Bresaola

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Bresaola della Valtellina Brisaula.jpg
Bresaola della Valtellina

Bresaola [a] 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. [5] It originated in Valtellina, a valley in the Alps of northern Italy's Lombardy region. [6]

Contents

The word comes from the diminutive of Lombard bresada ('braised'). [2] [3] [4]

Serving

As an appetiser (antipasto), bresaola is usually sliced paper-thin and served at room temperature or slightly chilled. [7]

See also

Notes

  1. ↑ /brɛˈzaʊlə/ breh-ZOW-lə, /brɪˈzoʊlə/ briz-OH-lə, [1] UK also /brɛˈsaʊlə/ bress-OW-lə, [2] US also /brɛˈsoʊlə/ bress-OH-lə, [3] [4] Italian: [breˈzaːola] .

References

  1. ↑ "Bresaola". Collins English Dictionary . HarperCollins . Retrieved 7 August 2019.
  2. 1 2 "bresaola". Lexico UK English Dictionary. Oxford University Press. Archived from the original on 2020-03-22.
  3. 1 2 "bresaola". The American Heritage Dictionary of the English Language (5th ed.). HarperCollins. Retrieved 7 August 2019.
  4. 1 2 "bresaola". Merriam-Webster.com Dictionary . Merriam-Webster. Retrieved 7 August 2019.
  5. ↑ "Bresaola". 10 August 2011.
  6. ↑ "About Bresaola: Italian Dry-Cured Beef". Archived from the original on 2015-12-22. Retrieved 2015-12-22.
  7. ↑ Hayward, Tim (13 May 2011). "How to make bresaola". The Guardian– via www.theguardian.com.
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