Bresaola (Punta D'Anaca or Bundnerfleisch) is an air-dried cured and aged top round, obtained from the more valuable cuts of the bovine thigh. Bresaola is intense with a uniform red color, tender and soft with delicate flavor and spiced aroma.
The origins of the Bresaola and Bundnerfleisch method of curing beef are very ancient and date back to the time when the alpine populations of the Italian and Swiss region started looking for a way to preserve the meat all year round. They developed the traditional system of storing the meat for winter through rubbing, salting and air-drying processes.
Bernina Bresaola comes from grassfed Uruguayan cattle, raised in the open, with vast fields in which to roam. Grassfed beef is up to six times leaner than grain fed beef. It is a natural source of omega 3 fatty acids, rich in vitamins and minerals with no hormones, no antibiotics and no animal by-products.
The special surroundings of the Uruguayan region, with low temperatures throughout the year and its dry air, make it possible to use less salt in the curing process, therefore obtaining a tender beef with a delicate flavor and aroma.
This Uruguayan Bresaola is delicious when sliced thin and topped with olive oil, lemon juice, and capers, or arrange a few thin circles on a plate and top with a peppery green salad. Also excellent on hors d'ouvre trays, anti-pasto platters, or sandwiches.
- Please note that weights vary. The 2.4 lb. is approximate. Please bear in mind that weights can be as extreme as an 8 oz. difference above or below the posted weight. As a result, the price is averaged out.