Irish Bresaola Charcuterie

Irish Bresaola Charcuterie

Tried my first attempt at making some Irish bresaola charcuterie and what is this I hear you ask? It’s a cured meat that’s served thinly sliced along with salads or a cheese board. Bresaola is an unusual one as it requires both a dry and wet cure. It’s really a simple recipe to try. Once its cured it can be left hanging in the kitchen for a month or two to mature and then used as required.

Using a recipe from the fantastic Steven Lambs book The River Cottage Curing & Smoking Handbook . Its possible to tinker Continue reading