heavenly Italian Bresaola made with a Drybag!

[Scott Mark]

Please start with the idea that we are all different, and our likes and interests and tastes are different.

I did some work in Italy the past couple of years, and I totally embraced salume. At first I only had the courage to buy the pre-packaged stuff where a person would pull it off the shelf and pay for it at the counter and hope one could speak enough Italian to understand the total bill and had the euros to cover everything. Various cuts were available – Prosciutto di Parma, Prosciutto San Daniel, several other ham cuts, Bresaola, all in packaged form.

As I learned more of the language, I went to what in America would be called the deli (delicattessan) counter and got better pricing. For a week, I’d usually get about a kilo of sliced prosciutto. And sometimes I’d make a second visit. This was for snacks – pre-breakfast, pre-dinner (if we got to tidy up at the hotel before dinner) and during the post-dinner / scotch time. And I shared, of course, but it was not a diet I could sustain year-round.

The thing is – I never developed a strong desire for bresaola. I tried it several times, hoping I’d figure out the attraction, but it never worked for me. Was I missing something in the serving? Ron mentioned olive oil and lemon, (and I was in a hotel room, so I had neither) so maybe I was missing the finishing touches that turned something good into something wonderful.

It sounds like I may need to give it another try.

And, as well, I’m hoping hoping hoping that a decent plan for Prosciutto, or Prosciuttini, or something like it arrives at some point.

Best regards, and happy aging.

Toasty