APPEARANCE OF PRODUCT
Traditional salami of the northern province of Novara, produced during the hunting season from the finest cuts of leg or shoulder of the deer.
The cuts are isolated for 7-10 days immersed in brine flavored with pepper, juniper berries, rosemary, bay leaves and wine, placed in cotton wrap, placed to dry and then cured for 2-3 months.
The size of the Bresaola is varied and depends on the cut used, but generally between 0.5 and 2 kilograms of weight.
Generally appears as more or less regular cylinder, wrapped in the gut, with or without ties, gray color.
Cut appears red in color, compact, with few veins due to deposits of fat and connective natural.
It can be eaten sliced as a starter or second.
Muscles of deer cuts of shoulder or thigh, Salt, Pepper, Rosemary, Laurel, Juniper berries, Wine, Wrap cotton
STAGES OF PROCESS
– Cutting the muscle
– Preparation of spiced brine
– Stacking within vats of cuts in layers covered with tanning
– Stop at 4 ° C for 7-10 days
– Hand Binding
– Wrapping in cotton
– Drying at room temperature for 10-15 days
– Ripening at 12-14 ° C for 60-90 days (depending on size).
05/01/2006 – Paolo Boni