Bresaola: Italy’s Best-Kept (Lean) Secret

A Cured Meat Even Your Nonna Would Approve...

Let’s get one thing straight — Bresaola isn’t just another cured meat. It’s the one that slips in quietly, makes no fuss, but completely steals the show. Made from lean beef, air-dried in the fresh Alpine air of Valtellina (up north, where the mountains are snow-capped and the wine is strong), Bresaola is soft, savoury, and outrageously elegant.

No pork, no problem. This one’s for the beef lovers — or anyone who wants to feel just a little bit virtuous while still eating Italian cured meat.

Why Italians (and their fit cousins) Love Bresaola

It’s low in fat, high in protein, and full of flavour. Basically, it’s the yoga teacher of salumi. But don’t be fooled — this is still Italy we’re talking about. Bresaola brings sophistication to the plate without even trying.

Italians love to lay it out on a plate with a drizzle of extra virgin olive oil (yes, we sell that too), a squeeze of lemon, and maybe a pile of rocket that makes us feel healthy while we pour a second glass of wine.

How to Eat Bresaola Like an Italian (Or at Least Pretend To)

The ‘I’m Hosting Aperitivo’ Plate:
Arrange slices of Bresaola like a fan, add shavings of Parmigiano Reggiano, and drizzle with olive oil. Throw some taralli on the side if you're feeling generous.

Milan-Style Toast:
Top crusty bread with cream cheese or ricotta, then layer on Bresaola. Sprinkle with crushed pistachios and pretend you’re in Milan.

Gym Snack (Without Going to the Gym):
Wrap Bresaola around rocket and a sliver of pecorino. You’ll feel healthy even if you haven’t been to the gym in weeks.

Your Fridge Deserves a Bit of Valtellina

You can now find our pre-sliced Bresaola online, ready to join your antipasto board, date night platter, or weekday lunch. No need to climb the Alps — we’ll deliver that Italian goodness straight to your door.