The bresaola is one of Italy such as pesto or Parmesan. Only the best meat of beef rump is used for their production. It is more tender texture, and free of fat and connective tissue. The meat is salted and air-dried for four months. Its flavor is strong, dense and yet elegant. It is served best in fine tranches with some garlic, olive oil and a strong Tuscan pine nuts. Some squeeze of lemon round off the flavor.
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