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Until fairly recently, I didn’t know about bresaola. Well I knew about it but never thought that I might be missing out by not eating it. Now I think… what madness overtook me? All those years of missing out on wonderfully thin slices of salted air-dried beef. What was I thinking?!


Bresaola is not that easy to find. I get mine at a delicatessen at the Victoria market but I tried during the week at a couple of the local delis. They shook their head and offered capocollo or prosciutto…. “but they’re pork not beef” I muttered to myself, walking out of the shop. Interestingly I found a recipe for how to make your own bresaola at home through the SBS website – the link is here. I might give that a try one day since it is so hard to find and it doesn’t seem too complex to make (and a relative short curing time).

The flavours that work well with bresaola are parmigiano, lemon and rocket. Looking through the beautifully photographed “Polpo – A Venetian cookbook (of sorts)” by Russell Norman a few weeks back, I found this recipe for some cicheti (Venetian small plates to have with a drink) that had these very same ingredients. So I have been making these a LOT and eating them with an aperitif (usually an Aperol Spritz or with my current obsession, a Negroni) making up for not having eaten bresaola for the first half of my life!

Bresaola, rocket (arugula) and Parmesan cicheti

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12 slices bresaola (thinly sliced)
12 long shavings of Parmesan cheese
Handful rocket (arugula) leaves
lemon zest
good quality extra virgin olive oil (EVOO)
Lay out the slices of bresaola, putting several rocket leaves, a shaving of Parmesan and a good pinch of lemon zest on each. Fold/roll each slice of bresaola (securing with a toothpick if you like) and drizzle on some EVOO. These can be made several hours ahead and kept covered in the fridge.


  • Felicia @felhuang says:

    Bresaola is amazing! I bought some Spring St Grocer before and it was one of the most delicious beef I have tasted.

  • Jane A says:

    Come to Toronto restaurants and get low sodium beef/horse/ water buffalo bresaola

  • Bresaola is one of my very favorite salumi, also because it makes for a nice change as one of the few that’s not made from pork.

  • Michelle says:

    I had a salad with just those ingredients in Padua a few years ago. So wonderful. My husband (the mad scientist) tried making his own bresaola a few years ago. It didn’t work out so well. Hope you fare better!

  • Adri says:

    I love Bresaola, and grew up eating it. It really is unique, and extra special as a change from the usual pork salumi selection

  • Looks like just what I want to serve my friends when they come to supper next week! Luckily we have some good bresaola that I brought back (vacuum-packed specially by the shopkeeper) from our holiday home in Corinaldo. I hope I can make it look as nice as yours.

  • Grant Fraser says:

    2015 edition ready last night (use the SBS Gourmet Farmer recipe). Put in the time and find a “safe” place to hang for a few weeks in winter and you cannot go wrong. As I am working I am looking out to the arugula in the garden and thinking of the parmesan in the fridge. I think I have dinner nailed.

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