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Bresaola, the flavorful air-cured Northern Italian creation, is one of the most delicious ways to prepare meat. Throughout its 3-month dry-aging process, the flavors of the beef are intensified, coming to the forefront as the Bresaola cures and a firm consistency develops in the meat. Like so many cured meats, we love to enjoy ours sliced paper-thin, with a generous drizzle of good olive oil and a squeeze of lemon juice. Or add some peppery arugula to the mix for a truly authentic Italian preparation! Sourced from the finest purveyors around the world, we have an amazing selection to choose from. Whether you prefer grass-fed beef or luxurious wagyu, we have a long list of delightful options. Explore our entire range of gourmet Bresaola below and start enjoying this Mediterranean classic today!
1 - 5 of 5 products:
Whole Beef Bresaola - Punta D'anca
from Uruguay by Bernina
Wagyu Beef Bresaola, Cured, Whole Slab
from Australia by Broadleaf
Beef Bresaola Dried Cured Sliced
from Uruguay by Bernina
This product is currently out of stock. Request a Back In Stock Notification.
Wagyu Beef Bresaola
from United States by Elevation Meats
This product is currently out of stock. Request a Back In Stock Notification.
Wagyu Beef Bresaola, Cured, Sliced
from Australia by Broadleaf
This product is currently out of stock. Request a Back In Stock Notification.

The quality of meat is vital to a good beef Bresaola, after all, it’s the star of the show. Our purveyors begin with delicious grass-fed beef to create their Bresaola. Starting with a solid piece of muscle like eye round, loin, or backstrap, the beef is prepared to cure by rubbing it down with salt and various spices. The usual combination includes -juniper, nutmeg, cinnamon, and black pepper. To prevent something called “case hardening," Bresaola is kept in a relatively moist and humid environment. This is to prevent the outside from drying much faster than the interior. In bad cases, the outer meat can become so dry that the interior moisture can no longer escape and the Bresaola rots from the inside. The traditional Italian method to check the meat and make sure it's not “turning” is to use a long needle. Piercing through to the center of the Bresaola, they check the meat by sniffing the needle once it's removed. A clean meaty scent should be all that’s detected. This “sniff test” is the method Italians have employed for centuries, and it’s still used today. Equipped with state of the art drying rooms, some of the best beef in the world, and time-tested traditions passed down for centuries, the Bresaola created today is some of the best there’s ever been. Try it for yourself and taste the intense flavors of truly spectacular meat.

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