Bresaola is made from beef and is salted and air-dried top round. Bresaola is cured for a few months to produce a soft and tender charcuterie that tastes best just slightly cooler than room temperature.
Cured with juniper berries & bay leaves, air-dried & aged, the casing must be removed before slicing paper thin. Drizzle with olive oil & lemon juice, then overlay with roughly chopped rocket & parmesan cheese.
Slice it thin and drizzle it with lemon juice and olive oil, or pair it with an aged, hard cheese and baguette.