Beef, Salt, Herbs, Spices, Dextrose, Antioxidant: sodium ascorbate, preservative: sodium nitrite. Made with 125g meat per 100g product. All whole-piece weights are approximate.
Beef Carpaccio-Style Bresaola
Cured, Fermented and Air-Dried Whole Meat,
Originating in the Northern Italian Alps, the name derives from the Lombardi word bresada – ‘to braise’. `All whole-piece weights are approximate.
Pack Sizes:
1.5 kg whole piece, 250g sliced pack (for catering), 60g sliced pack (for onward retail sale)
Awards:
British Charcuterie Awards 2018: Bronze
Meat:
British Beef
Cut:
Silverside
Similar to:
Bresaola (Italian) Cecina (Spanish)
Drinks Pairing:
Full-Bodied Reds, Aperitifs
- Preparation Info: Ready to Eat
- Cooking:
- Can Be Served Hot (ideally served at room temperature)
- Can Be Served Cold
Serving Suggestions
This extremely lean product is usually served wafer thin with a little rocket, parmesan and a drizzle of olive oil and lemon juice. Try wrapping around a fillet of beef in a beef wellington, adding to soups and stews or roll around a filling of capers and salty ricotta
Calories | 183 (769) |
Fat | 7.8 |
Saturated Fat | 2.9 |
Carbohydrate (of which sugars) | 0.6 (0.5) |
Protein | 27 |
Salt | 3.7 |
Allergens | None |