Vermont Salumi Sliced Bresaola
$14.00 / 3 oz Pack
- Beef
- by Vermont Salumi
- United States
Vermont Salumi uses traditional Italian curing techniques in their savory, succulent Sliced Bresaola. Beef eye round, a lean but flavorful cut of meat, is brined in red wine, juniper, pepper, and thyme, then air-dried and aged for two months. The resulting slices are more tender than most bresaola, with a deep red hue and a meaty, aromatic flavor. The fruity notes from the red wine work well on crusty bread with bitter greens or paired with Asiago d'Allevo.
“My favorite sandwich is made with this bresaola, buffalo mozzarella, arugula, and a drizzle of olive oil on focaccia.”
Beef, Salt, Spices, Red Wine, Celery Juice Powder, Garlic
- Bresaola is an Italian cured meat. It’s an example of whole muscle curing, like prosciutto, where an entire cut of meat is cured, unlike salami where meat is cut up and mixed with fat and spices.
- To make this bresaola, Vermont Salumi tumbles the beef eye round with juniper, thyme, and black pepper for four hours, rests it for up to a week, and hangs it to age for around two months.
- The beef eye round is a cut located on the top hindquarter of the cow. Though flavorful, it’s quite lean—the brine not only flavors but also tenderizes the meat.
- Most cured meats are made with pork; bresaola is one of the few traditional selections made with beef. It originated in the northern Italian region of Lombardy.
- Italian-born, Peter Colman founded Vermont Salumi in 2011 in Barre, Vermont to bring his Italian-inspired sausage and dry-cured meats to an American audience.
- While in his 20s, Colman studied with the norcini, the renowned butchers of Umbria, Italy, to learn their methods and centuries-old traditions of making salumi.
- Colman raised and processed pigs as a hobby for three years before launching Vermont Salumi.
- Vermont Salumi’s products are made using simple ingredients and responsibly sourced, antibiotic-free meat.
Independently Owned
