Bresaola, also known as beef prosciutto outside Italy, is air-dried, salted fillet that has been aged about 2-3 months until it becomes hard and a dark red, almost purple colour. It originated in the Valtellina Valley in northern Lombardy region, with pieces of beef being strung up to cure in the cool Alpine air.

It is lean, has a sweet, musty smell and is tender. Its rich taste stems from a strict trimming process, where legs of beef are thoroughly defatted and seasoned with a dry rub of coarse salt and spices. It is then left to dry for a few days. Afterwards a curing period follows, which lasts between one and three months depending on the particular bresaola's weight. Up to 40% of the meat's original weight is lost during aging.

Bresaola Citterio Sliced Price: $1.82