📝 About This Recipe
Hailing from the mist-kissed valleys of Lombardy, Bresaola della Valtellina is a masterpiece of Italian charcuterie, celebrated for its lean profile and deep ruby hue. Unlike most cured meats, this beef-based delicacy is air-dried rather than smoked, resulting in a tender texture and a sophisticated, aromatic flavor profile of clove and juniper. This recipe guides you through the patient, rewarding process of transforming a prime cut of beef into a translucent, melt-in-your-mouth delicacy that captures the essence of the Alps.
🥗 Ingredients
The Meat
- 2 kg Beef Eye of Round or Top Round (trimmed of all exterior silver skin and fat)
The Cure Mix
- 60 grams Kosher Salt (approximately 3% of meat weight)
- 5 grams Pink Curing Salt #2 (essential for long-term safety and color)
- 20 grams Granulated Sugar (helps balance the salt and feeds beneficial bacteria)
- 10 grams Black Peppercorns (coarsely cracked)
- 5 grams Juniper Berries (crushed to release oils)
- 2 grams Dried Rosemary (finely crumbled)
- 2 grams Dried Thyme
- 3 grams Garlic Powder
- 1/2 teaspoon Ground Cinnamon (adds the signature Valtellina warmth)
- 4 pieces Whole Cloves (ground into a powder)
Casing and Finishing
- 1 piece Beef Bung or Collagen Casing (large enough to fit the muscle)
- 100 ml Dry Red Wine (Nebbiolo or Valtellina) (for rinsing the meat after curing)
- 1 roll Butcher's Twine (for trussing)
👨🍳 Instructions
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1
Begin by meticulously trimming the beef. Remove every trace of surface fat, gristle, and silver skin; the meat must be perfectly lean to ensure even drying and prevent rancidity.
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2
In a small bowl, combine the kosher salt, curing salt #2, sugar, and all the spices. Mix thoroughly to ensure the curing agents are evenly distributed throughout the aromatics.
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3
Place the beef in a large non-reactive tray and rub the cure mix into every inch of the muscle. Massage the meat for several minutes to help the salt begin its penetration.
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4
Place the seasoned beef into a vacuum-seal bag or a tight-fitting zip-top bag, ensuring all the loose spices from the tray are included. Seal tightly.
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5
Cure the beef in the refrigerator for 14 days. Flip the bag every 24 hours to redistribute the brine that will naturally form as moisture is drawn out.
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6
After 14 days, remove the beef from the bag. It should feel significantly firmer to the touch. Rinse the meat thoroughly under cold water to remove excess surface salt.
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7
Submerge the meat in a bowl containing the dry red wine for 30 minutes. This provides a final layer of flavor and helps lower the surface pH.
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8
Pat the beef completely dry with paper towels. If using a natural casing, soak it in warm water for 30 minutes, then slide the beef into the casing, pricking any air bubbles with a sterile needle.
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9
Truss the meat tightly with butcher's twine using a series of half-hitch knots. This maintains the cylindrical shape and ensures the meat stays dense as it shrinks.
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10
Weigh the meat and record the 'starting weight' on a tag attached to the twine. Calculate your target weight (35-40% loss).
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11
Hang the beef in a controlled environment (55°F/13°C with 75-80% humidity). A dedicated curing chamber or a cool, humid cellar is ideal.
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12
Monitor the drying process for 4 to 6 weeks. If white mold appears, it is beneficial; if any fuzzy green or black mold appears, wipe it away immediately with a cloth dipped in vinegar.
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13
Once the Bresaola has lost 35-40% of its original weight, remove it from the chamber. It should be firm but with a slight 'give' in the center, like a well-done steak.
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14
Remove the casing and twine. For the best flavor, vacuum seal the finished Bresaola and let it rest in the fridge for another week to equalize the moisture before slicing.
💡 Chef's Tips
Always use a digital scale for the curing salts; precision is vital for food safety. Ensure your beef is as fresh as possible and sourced from a reputable butcher. If the exterior hardens too quickly (case hardening), increase the humidity in your drying area. Slice the Bresaola paper-thin; it should be translucent when held up to the light to appreciate the texture. Avoid using iodized salt, as it can impart a metallic 'off' flavor to the finished meat.
🍽️ Serving Suggestions
Serve 'Carpaccio style' topped with wild arugula, shaved Parmigiano-Reggiano, and a drizzle of extra virgin olive oil. Pair with a glass of Valtellina Superiore or a crisp Nebbiolo to complement the earthy spices. Layer slices on toasted rye bread with a dollop of horseradish cream and pickled red onions. Enjoy alongside dried figs and walnuts for a classic Lombardian antipasto platter. Squeeze a fresh lemon wedge over the slices just before serving to brighten the deep, savory notes.