Bresaola History taste and characteristics
There is no real authentication of the origin of Bresaola, but it probably originated from the descent of the Barbarians to the Alps. The story goes that during the crossings, the Nordic people always would take with them cold cuts usually cured from beef. Bresaola dates back to the 15th Century. Its name probably originated from the drying process. Cold cuts were often hung to dry in a special room that was warmed up with braziers ( a pan or a stand used for holding hot coals).
Martinelli's Bresaola is produced from the finest whole "eye of the round" and cured with salt, pepper, turbinado sugar, juniper berry coriander, thyme, and rosemary. When you cut into the rich uniform red color, sometimes with light white veining, you will be able to appreciate the delicate aromatic taste and the particular notes of flavors, a little salty and very pleasant. The delicate taste is also perfect with typical cheeses especially ricotta.