Bresaola is an Italian cured meat that is sliced thin and served chilled or at room temperature. Bresaola has an IGP trademark (protected geographical indication) l… See more

Since bresaola is a dried, cured meat, it does not require cooking. It is best served thinly sliced, either lightly chilled or at room temperature. If slicing at home, use an extremely s… See more

Bresaola is a lean cured meat, less fatty than prosciutto and milder in flavor. It's salty with hints of spice like garlic, pepper, and juniper. Like most cured meats, it has a very meaty … See more

Both bresaola and prosciutto are cured Italian meats that often appear on antipasto platters. Prosciutto crudo, what Americans know as simply prosciutto, is made using the hind le… See more

Bresaola is most commonly made from beef, but it can be made with lean cuts of pork, venison, or horse meat. These variations aren't often found outside of Italy. Pork bresa… See more