{"id":38247,"date":"2020-04-30T18:25:01","date_gmt":"2020-04-30T22:25:01","guid":{"rendered":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?p=38247"},"modified":"2022-04-18T15:14:51","modified_gmt":"2022-04-18T19:14:51","slug":"great-28-pairings-bresaola","status":"publish","type":"post","link":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/great-28-pairings-bresaola\/","title":{"rendered":"Great 28 Pairings: Bresaola"},"content":{"rendered":"

N<\/span>o charcuterie board is complete without an array of cured meats, which makes bresaola a shoo-in. Unlike the familiar salami, bresaola wasn\u2019t imported into the US until 2000, last seen stateside in 1930. Today, it\u2019s become somewhat of a delicacy, sold at higher prices and absent from many grocery store meat counters. But when you can find it, savor it\u2014bresaola is packed with flavor, and it\u2019s much leaner than other cured meats like prosciutto or pancetta because the fat is removed before it\u2019s aged. The result? A smoky, herbaceous situation that elevates any antipasto experience.<\/p>\n

Bresaola della Valtellina<\/h3>\n

The only one of its kind with protected geographical indications, or PGI status, this bresaola hails from Italy\u2019s Lombardy region. It\u2019s made from rear cuts of beef and traditionally seasoned with salt, pepper, cinnamon, cloves, and garlic powder. During a 10-day curing period, it\u2019s frequently rubbed with more spices to maintain optimal flavor. Enjoy with traditional Italian cheeses to amplify taste of place.<\/p>\n

Asiago DOP<\/strong><\/a><\/p>\n

+ Bresaola della Valtellina<\/em><\/p>\n

Caseificio Di Lascio Mozzarella di Bufala<\/strong><\/a><\/p>\n

+ Bresaola della Valtellina<\/em><\/p>\n

Bresaola della Val d\u2019Ossola<\/strong><\/p>\n

Although less widely recognized since it originated in Piedmont, Italy, this bresaola has been around longest. The rub for this varietal packs even more of a punch: Rosemary, bay leaves, juniper, white wine, and sugar make for a sweeter, more intense meat. Try a thin slice with a hard, aged cheese and a few leaves of arugula for the perfect bite.<\/p>\n

Parmigiano-Reggiano PDO<\/strong><\/a><\/p>\n

+ Bresaola della Val d\u2019Ossola<\/em><\/p>\n

Grana Padano PDO<\/strong><\/a><\/p>\n

+ Bresaola della Val d\u2019Ossola<\/em><\/p>\n

Homemade Bresaola<\/strong><\/p>\n

There\u2019s a certain je ne sais quoi<\/em> to homemade food, and bresaola is no exception to this rule. There are plenty of recipes online if you\u2019re ready to experiment\u2014all you really need is a hunk of topside or silverside beef (or venison or horsemeat) and a rub of your preferred spices. Aim to pair with cheeses that won\u2019t overpower your meaty masterpiece, like delicate ricotta or fresh ch\u00e8vre.<\/p>\n

Laura Chenel Fresh Goat Cheese Original<\/strong><\/a><\/p>\n

+ homemade bresaola<\/em><\/p>\n

BelGioioso Ricotta Salata<\/strong><\/a><\/p>\n

+ homemade bresaola<\/em><\/p>\n

\n

DIY: Just like cheese, a bit of mold is healthy on bresaola, so don\u2019t freak out immediately if you find a bit of the fuzzy stuff. White mold is completely normal on cured meats, but keep an eye out for green or black mold, which can be dangerous. Vinegar can help in treating mold spots periodically.<\/strong><\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

Bresaola is lean and packed with lots of flavor, creating a smoky, herbaceous situation that elevates any antipasto experience.<\/p>\n","protected":false},"author":1,"featured_media":38248,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"om_disable_all_campaigns":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","cybocfi_hide_featured_image":"","footnotes":""},"categories":[543],"tags":[22886,23987,23994,20231,23989,23985,23988,22876,1580,23990,23992,12760,985,23993,20943,3339,15867,23986,1770,955,23991],"coauthors":[13873],"class_list":["post-38247","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cheese-pairings","tag-antipasto","tag-asiago-dop","tag-belgioioso-ricotta-salata","tag-bresaola","tag-bresaola-della-val-dossola","tag-bresaola-della-valtellina","tag-caseificio-di-lascio-mozzarella-di-bufala","tag-cured-meats","tag-grana-padano-pdo","tag-homemade-bresaola","tag-horsemeat","tag-italian","tag-italy","tag-laura-chenel-fresh-goat-cheese-original","tag-lombardy","tag-pancetta","tag-parmigiano-reggiano-pdo","tag-pgi-status","tag-piedmont","tag-prosciutto","tag-venison"],"acf":[],"yoast_head":"\nGreat 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