After our adventures with the Jamon Serrano, we were drawn to this Miguel Maestre Australian Grass-Fed Bresaola in the cold cuts section as its the only beef-based product
Bresaola is air-dried and dry-cured that’s been aged 2-3 months until it becomes hard and turns a dark red, almost purple colour. It originated in Valtellina, a valley in the Alps of northern Italy’s Lombardy region.
Each 80 g package has 12 slices. Each slice is paper thin and about 8 x 7 cm with a sweet musty aroma. Upon tasting, the bresaola is savoury with a smooth lean beef flavour against a background of woody juniper berries mid-bite followed by cinnamon and nutmeg towards the finish and punctuated by cracked black pepper. Overall, the texture is tender while the flavour was well-balanced, being neither too salty nor too spicy, and very enjoyable eaten on its own.
This Miguel Maestre Australian Grass-Fed Bresaola contained 80 g. It was produced in Australia and purchased in Sydney, Australia in 2018.