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)


British Charcuterie Awards 2018: Bronze


British Beef



Similar to:

Bresaola (Italian) Cecina (Spanish)

Drinks Pairing:

Full-Bodied Reds, Aperitifs

Beef, Salt, Herbs, Spices, Dextrose, Antioxidant: sodium ascorbate, preservative: sodium nitrite. Made with 125g meat per 100g product. All whole-piece weights are approximate.

  • 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