Bresaola: prosciutto’s beefy brother!
If there is one food fact to know about me it is that I love cured meats—almost any type of charcuterie will satisfy. Lately, I’ve had bresaola on the brain. Can’t wait to get some thin slices, and pair with wine, fruit, and cheese… along with a scenic spot in a park.
As far as wine goes, I’m thinking a rosé (a sparkling might be nice), Viognier or Vouvray perhaps, but I think a perfectly chilled sweet white dessert wine might be a great contrast pairing to the salty dried beef.