Also called
Italy's iconic air-dried cured beef, IGP-protected as Bresaola della Valtellina. Made from the lean inside-round muscles (typically punta d'anca, fesa, or magatello), salt-cured and air-dried for two to three months in the Alpine climate of the Valtellina valley. Sliced paper-thin and served with olive oil, lemon, and shaved Parmesan. The only widely-known European cured product made from beef rather than pork.
Names by country
| Country | Name | Notes |
|---|---|---|
| 🇺🇸United States | Bresaola | |
| 🇬🇧United Kingdom | Bresaola | |
| 🇲🇽Mexico | Bresaola | |
| 🇦🇷Argentina | Bresaola | |
| 🇫🇷France | Bresaola | |
| 🇪🇸Spain | Bresaola | |
| 🇵🇹Portugal | Bresaola | |
| 🇧🇷Brazil | Bresaola | |
| 🇮🇹Italy | Bresaolaprimary | IGP-protected as Bresaola della Valtellina; air-dried in the Alpine climate. |
| 🇩🇪Germany | Bresaola |
Free Bresaola reference card
Diagram, cooking notes, and 8 names on one printable page.
Free. One-page reference.
Similar cuts
Classic recipe
Shop
Source this cut
Affiliate links — CarneAtlas may earn a commission at no extra cost to you.
