Bresaola ah lah sambar venison fillet.

[John Gryphon]

Bresaola is a lean, air-dried, and salted beef product originating from the Valtellina region of northern Italy's Lombardy Alps. It is made from the top (inside) round cut of beef, trimmed of fat, and then cured for several months, resulting in a dark red, tender meat with a sweet and musty aroma. Unlike pork-based cured meats like prosciutto, bresaola is made from beef and is known for its refined, aromatic, and sweet flavor profile.

 

[HonestJohn]

Ok so now I have meat cravings!

 

[John Gryphon]

Ok so now I have meat cravings!

Add a bottle or two of your favourite ale and you wont look back. You can do it yourself at home TT

 

[User00056]

That looks absolutely terrific!

 

[wytonpjs]

Add a bottle or two of your favourite ale heavy red wine and you wont look back. You can do it yourself at home TT

Fixed that for you

 

[John Gryphon]

That looks absolutely terrific!

Yes,tis,look up DIY,you can do it.

Fixed that for you

Ok before i opened SD to read your reply I was having an Aussie Shiraz..truth in the pic.

 

[John Gryphon]

Added another pic of the wine seeing as the bresaola is of venison...no not from this stag,this is his first outing on the SD btw.
Stag is half handy..as is the red.

 

[Loki]

Hi John

How long does this delicacy keep or a silly question as fini straight away after slicing?

L

 

[John Gryphon]

Hi John

How long does this delicacy keep or a silly question as fini straight away after slicing?

L

I opened it yesterday,cut in half and gave half to Italian mate...Aussie giving Bresaola to Italian...
I had to stop myself from eating the lot. I am using a Green River sheep skinner to slice whereas a very fine kerf electric slicer be better as you want the slices to be very thin,almost translucent.