Bernina Bresaola Punta D'anca Cured 90 Days, 2.5 lb.

If you like the idea of charcuterie but prefer something leaner and more "muscular," let us introduce you to Bernina Bresaola. Unlike its pork-based cousins, this is air-dried beef—specifically the premium "Punta d'Anca" cut (the tip of the hip). Cured for a full 90 days, this aged Italian beef develops a deep, ruby-purple color and a concentrated, savory flavor that is surprisingly delicate. It’s the "health conscious" choice of the deli world—virtually no fat, high in protein, but 100% indulgent in flavor. It carries notes of spice and a hint of the mountain air where it was aged. This is the best bresaola for a host who wants to offer something unexpected. It’s lean, it’s mean, and it’s the most sophisticated thing you can put on a chilled plate. When you serve Bernina Bresaola, you’re signaling that you have the refined palate of a Northern Italian mountaineer. The Recipes Recipe #1: Bresaola & Shaved Fennel Salad Layer paper-thin slices of Bernina Bresaola on a large platter. Top with shaved fennel, arugula, and large curls of Parmesan cheese. Drizzle with lemon juice and olive oil for a refreshing Italian lunch that’s light, healthy, and incredibly elegant. Recipe #2: Bresaola-Wrapped Asparagus with Poached Egg For a fancy family brunch, wrap steamed asparagus with aged bresaola and top with a soft-poached egg. The yolk acts as a sauce for the lean, salty beef. It’s a high-protein gourmet breakfast that will make everyone feel like they’re dining in a luxury café in Milan. The Appetizers Appetizer #1: Bresaola & Goat Cheese "Roses" Dollop a small amount of herbed goat cheese onto a slice of Bernina Bresaola and fold it into a flower shape. It’s a beautiful, low-carb appetizer that adds a touch of artistic flair to your cocktail party. Appetizer #2: Bresaola Carpaccio Bites Place a slice of bresaola on a small cracker, top with a single caper and a tiny dab of horseradish cream. The "zing" of the horseradish highlights the deep beefy flavor of the 90-day cured meat. Ingredients: Beef, salt, sugar, spices, sodium nitrite, ascorbic acid, sodium nitrate. Size: 2.5 lbs (average) Origin: Uruguay