Bresaola - Glossary Term

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An Italian dried beef made from loin meat that is cured and formed into round sticks, similar to Coppa. When processed, it is mixed with seasonings and then allowed to cure for approximately a month before being air dried for almost two months. It becomes deep red in color and provides a distinctively sweet hearty flavor. When served, it is often prepared as an appetizer or antipasto typically accompanied with cheese.