SEASONED BRESAOLA CARPACCIO

Bresaola Carpaccio is a cured meat with a slightly smoky taste, made from selected beef that is dry-salted with salt, ground pepper and natural flavourings.

Although there are several variations of carpaccio, the most popular version is the traditional one, made from beef. Bresaola Carpaccio is a seasoned, low-fat cured meat suitable for those who want a light but very tasty dish.

Traditionally, it is cut into thin slices and served with oil, lemon, ground pepper and parmesan flakes. We suggest trying it also in different preparations such as, for example, in a sandwich accompanied by cream cheese and zucchini flowers or as a delicious appetizer stuffed with a cream of ricotta and chives. Also excellent for adding flavour to a salad with apple slices, parmesan flakes and walnuts.

Processing

For the production of Bresaola Carpaccio, the beef is salted, together with other selected ingredients, and then it is massaged with the churn. The product is then wrapped in a special net, clipped and placed on special grill trolleys, specifically designed to go into the cooking and drying oven. At the end of this phase, the product is transferred to a cooling cell. At this point, it is ready to be cut and vacuum-packed.

Curiosity

Although the word “carpaccio” is commonly associated with fresh cuts of beef, it is also used for cured products such as Bresaola Carpaccio. The story of the origin of this word is very particular and noteworthy. It is said that it takes its name from an intuition and a painter. In 1950, Giuseppe Cipriani, owner of the Harry bar in Venice, prepared a new product for the first time for a friend, Amalia Mocenigo, who was a regular customer and could not eat cooked meat. Cipriani decided to cut very thin slices of beef and season them with a dressing of oil and lemon. This dish became very popular due to its delicate, fresh taste and the fact that it was in line with the health-conscious eating habits of the time. The colour of the meat reminded him of the shade of red that characterised the paintings of Vittore Carpaccio, who was holding an exhibition in Venice at the time. It was the same painter who inspired Cipriani to use the word “carpaccio” for his new beef recipe.