Bresaolais a raw beef salami typical of northern Italy.
The processing of bresaola is rather unusual: the best cuts of beef are selected, mainly the thigh. Then the meat is massaged and salted, and then left to dry. The spices selected for its conservation, in any case, ensure that the bresaola is distinguished from other types of dried meat.
The weight of the product can vary by 15% depending on the drying, they are artisanal and the seasoning or cut varies its weight