… How to recognise good bresaola
A high-quality bresaola generally has a uniform red colour, with possible slight variations depending on the cut and the curing process. The slices should be firm, springy and tender to the bite, without being dry, sticky or stringy.
On the nose, the aroma should be delicate, with notesof matured meat and well-integrated spices. On the palate, the savouriness should complement the flavour of the meat without overpowering it. Less impressive examples, on the other hand, tend to have overpowering aromas, a texture that is either too moist or too dry, and an excess of salt that masks all other nuances…
The top 6 are: Conad, Salumificio Panzeri, Flli. Beretta, Ghiotto, Consilia and Rigamonti (JBS).
