No added msg. No added gluten. No extenders. No fillers.
Our venison Bresaola is typically made from topside, silverside, eye round or thick flank. Spices added in the curing stage include garlic, pepper, cinnamon and allspice. After curing, the slabs of cured meat are usually stuffed into casings and tied or netted, after which they are sent to mature in the drying room or sent for cold smoking. Consistent colour and texture through each slice is important and this is achieved through a slow, controlled drying process over a number of weeks to months until about 40% moisture loss is achieved.
The smooth, supple slices of bresaola go well eaten on their own, or with olive oil and balsamic vinegar or pomegranate molasses, or even on a sandwich with cheese.