Bresaola

Bresaola (breh-zoe-lah) is a lean dry salted pork from Valtellina, an extended Alpine valley inside the Lombardy area of northern Italy. It is frequently organized from pork, venison, or horse meat, however, rounds of chives and comparable cuts of red meat aren’t unusual. The cured meat is commonly sliced ​​very skinny and served as an antipasto. Bresaola is Italian meat, thinly sliced ​​and served bloodless or at room temperature. Bresaola has an IGP trademark (Protected Geographical Indication) which most efficiently limits its manufacture to certified gras butchers inside the location…

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