General Discussion

Must Share


Live your best food life.

Sign up to discover your next favorite restaurant, recipe, or cookbook in the largest community of knowledgeable food enthusiasts.
Sign Up For Free
General Discussion 10

Must Share

CliffA | Mar 28, 2002 04:50 PM

Browsing the great stuff on the Peck Italian foods website, i felt i had to share their description of ham ("bovine tights..." ?):


The technique of preserving meats by salting them has already been diffuse on the Alps since the Medieval times and it has become the common procedure in those areas, like Valtellina, where the mite climate favoured it enormously. Bresaola is obtained from the bovine tights aged between 2 and 4 years. They are subject to dry salting for 10-15 days. The usual cylinder-shaped pieces are aromatised with spices and wine and are sacked piece by piece in natural bowel. After a week, during which it gets dry and dehydrated, the ageing phase starts in fresh cellars and it lasts for 4-8 weeks. Peck guarantees an accurate selection of the best producers to provide you with a compact, elastic delicate and aromatised bresaola, without any trace of acidity. It is usually served wetted by lemon juice; a touch of high class could replace the lemon with mandarin.

Want to stay up to date with this post?

Recommended From Chowhound