Bresaola is a regional Italian speciality of cured beef fillet from Lombardy. A raw beef fillet is cured in salt then air-dried for several months, during which time it turns a deep red colour. It's traditionally served in very thin slices, dressed with nothing more than a drizzle of extra virgin olive oil and a squeeze of lemon juice. Once sliced, it dries out quickly, so it's best to try and avoid buying pre-sliced bresaola; instead have it sliced to order.
Article by Louisa Carter
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