heavenly Italian Bresaola made with a Drybag!

[Ron Pratt]

I was the proud receipent of this fine piece of Thea’s Bresaola. Trust me…the thin wafers of it melted in my mouth like snowflakes on a warm windshield! It is so tasty and sooooo tender!

Imagine my surprise when I was watching this new You Tube video when I recognized “my piece” at 12 seconds into the viewing! Thank you, Thea!!! I’ve added Bresaola to my MUST MAKE SOON list!!!

[Ron Pratt]

Talk about getting hooked on something! This Bresaola ought to be renamed Italian crack it is so additive! :laugh:

Today I sliced off several pieces, drizzled them with EVOO and lemon juice and then hit with a light dusting of freshly ground pepper.
Talk about a snack to die for!!!

Thanks again, Thea, for showing me what I can produce on my own!

[Rob Vanek]

Not to keep riving old topics. but WOW! I have never tried this one. I LOVE Charcuterie in general and will have to give this a go!

[Drew Hawkins]

Interesting, something to try down the road.

[Drew Hawkins]

Just added this kit to my new order, going to need a bigger fridge :laugh:

[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

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