Bresaola is the salumi that got me started in to meat curing at home a couple of years ago now. Some of you might remember the story of rat cage and the thing eventually ending up in the trash. Since then I have got far more obsessive (some might say that isn’t possible), and a little more scientific with my meat curing. I have cured a lot of meat over the last couple of years, but somehow keep coming back to this simple air dried beef charcuterie.
Maybe because it was the first thing I (...)
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Tags: bresaola
