Obtained from fresh meat and selected cattle, Bresaola is air-dried, with the addition of natural aromas and seasoned according to the tradition that has been aged for two or three months until it becomes hard and turns a dark red, almost purple colour. It is made from the top of hip on the topside and it is lean and tender, with a sweet, musty smell. It originated in Valtellina, a valley in the Alps of northern Italy’s Lombardy region.
Bresaola is a very lean food, it has only 150 kcal per 100 grams of product, however very nutritious. Plenty of minerals such as sodium and potassium, phosphorus, iron, magnesium, calcium, zinc, copper and vitamins, mainly of group B. These particular characteristics, combined with the very low lipid content, make Bresaola an indispensable food in the diet of those who practice sports at competitive levels and, likewise, make it perfect to be included in low-calorie diets, indicated for weight loss without giving up macro-nutrients.
How to season Bresaola:
The slices of Bresaola, thin and tasty, are also good without adding anything, pure and eaten alone.
But, if you want to give an extra twist to your dish, there are many customization possibilities. The simplest way is to add a drizzle of extra virgin olive oil to give it more fatness and aroma.
If you prefer sour tastes, however, you can create an emulsion by beating the extra virgin olive oil in a bowl with the lemon juice and, if you like, a pinch of pepper. Those who do not want to add fat can season the Bresaola simply with lemon juice.
For an extra touch, you can add finely chopped chives. To ensure that the sauce penetrates the bresaola and makes it even tastier, remember to let it rest for about ten minutes before consuming it.
Last tip: don’t forget that balsamic vinegar is indicated as a garnish if you want to give the preparation a sweet and sour touch.
