PORK BRESAOLA

Pork Bresaola is an Italian cured meat product made from one of the leanest parts of the pork, the loin. It is better known as “lonzino” or “arista”.

Its aroma reveals the spices that characterise the production process, such as juniper and black pepper. Its taste, however, is unique: sweet and delicately spiced. The intensity and, at the same time, the balance of taste, are immediately perceptible on the palate, as well as the note of red wine typical of our processing. Slices of Pork Bresaola are dark pink in colour, lighter than those of classic beef bresaola.

Processing

After being carefully selected, the meat is salted and seasoned with spices and natural flavourings. During our processing, the product is massaged by hand with Bonarda dell’Oltrepò pavese DOC wine. This manual massage allows the Pork Bresaola to best absorb the aromas and spices and gently tenderizes the meat. After being left in brine for a few days, the Pork Bresaola is then bagged. This is followed by the maturing phase, which lasts about 90 days.

How to enjoy it

After having cut it into thin slices, you can season the Pork Bresaola with a dash of pepper, lemon and extra virgin olive oil. In this case it would be better to prepare an emulsion of these three condiments because the lemon, squeezed directly on the slice, may oxidize it. Pork Bresaola is also perfect to enjoy as an appetiser or plain between two slices of bread. In general, it is best to avoid pairing it with foods with a strong flavour, otherwise its delicate and slightly spicy taste may not be appreciated. In addition, since it is a product rich in protein and low in fat, Pork Bresaola is perfect for the diet of athletes and anyone who wants to eat well without sacrificing taste. And the perfect wine pairing? We recommend a still, austere red wine with garnet hues: Cellatica Superiore DOC (aged at least 5 years).

Historical notes

Pork Bresaola is a cured meat that has an heritage in the most ancient peasant traditions of our country. In fact, in the tradition of domestic pork processing, every cut of meat was used. Since it is a very lean product, pork bresaola was one of the sausages that were eaten first after processing in the spring. Pork Bresaola is better known by other names in the various regions of Italy: – In the north it is also known as “lombo ” (loin) or “lombata” (sirloin); – In the centre it is also called loin and the resulting salami is called “lombetto” or “lonzino”; – In the south it is known as “longa”, “lombata” or “costi du filettu”.