-
Bresaola is air-dried,
salted beef (but it can also be made of horse, venison, and pork) that has been aged two or
three months until it
becomes hard and...
- antipasto,
predominantly made from pork and cured.
Salumi also
include bresaola,
which is made from beef, and some
cooked products, such as mortadella...
-
producer Hormel once
described it as "an air-dried
product that is
similar to
bresaola, but not as tasty."
Chipped beef
could be used to make
frizzled beef (creamed...
- pear) are used. The beef is
mostly topped with the yolk of a raw egg.
Bresaola is an air-dried,
salted beef that has been aged
about two to
three months...
-
Capocollo is
essentially the pork
counterpart of the air-dried,
cured beef
bresaola. It is
widely available wherever significant Italian communities occur...
- its
version of the dish,
which varies from
region to region. Food
portal Bresaola Pastırma
Biltong Leonese cuisine List of
dried foods List of
smoked foods...
- mozzarella) and
usually Italian cold cuts (typically salami, capocollo, and
bresaola) or vegetables,
served hot. The
dough used is
either Italian bread dough...
- with vinegar, salt, and coriander; made
preferentially with
round steak Bresaola – air-dried
salted beef made with
round steak London broil – bias-cut roasted...
-
Valchiavenna valleys, in the
Italian Alps. It is made in a
similar manner to
bresaola, with
smaller pieces of meat,
which therefore bear a
stronger taste. According...
- also very
similar to
bresaola,
which is
produced in the
neighbouring Italian province of Valtellina;
unlike Bündnerfleisch,
bresaola is not pressed, though...
