info@vermontsalumi.com  •  142 Cate Farm Road, Plainfield, Vermont 05667  •  802. 454. 1010

Bresaola

$85.00Price

The vast majority of Italian salumi are made with pork, but beef is the star in this cured whole-muscle. Carefully crafted in Barre, Vermont, using the traditions from the Alps in Northern Italy, this ruby-red meat is nicely marbled and aged for 3 months with a touch of thyme, juniper, and black pepper.

 

Net Weight: 4 pound average

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