Brooklyn Cured Bresaola - 1/4 lb Sake and spices
Description
and spices
Small batched and hand bottled
The recipe used reflects the tradition of fisherman grilling fresh-caught branzino and drenching the fillets with olive oil
Established at Haro in 1895
aromatic blend of Italian black truffle and sea salt
Brooklyn Cured Bresaola - 1/4 lb Sake and spicesFrom the producer, "Bresaola with Porcini and Black Pepper We just made this salumi staple of Lombardy that much better. This dry cured beef round is elegant and lean, but when seasoned with porcini mushrooms and black pepper, its flavor gets funky and deep. Slice thinly and serve with arugula, Parmigianno, and nice olive oil." $44 lb
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