Bresaola whole
Bresaola whole
The vast majority of Italian salumi are made with pork, but beef eye of round is the star here. 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.
This is a case of 3 whole Bresaola, each weighing in at roughly 2 lbs and individually vacuum sealed. Total case weight will be 5 - 5.5 lbs. These are perfect for a deli, restaurant, or cheese shop with slicing capabilities.
Bresaola whole
The vast majority of Italian salumi are made with pork, but beef eye of round is the star here. 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.
This is a case of 3 whole Bresaola, each weighing in at roughly 2 lbs and individually vacuum sealed. Total case weight will be 5 - 5.5 lbs. These are perfect for a deli, restaurant, or cheese shop with slicing capabilities.
Bresaola whole
The vast majority of Italian salumi are made with pork, but beef eye of round is the star here. 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.
This is a case of 3 whole Bresaola, each weighing in at roughly 2 lbs and individually vacuum sealed. Total case weight will be 5 - 5.5 lbs. These are perfect for a deli, restaurant, or cheese shop with slicing capabilities.
