Bresaola (cured)
Bresaola is a lean, air-dried, salted beef that originates from the Valtellina valley in the Lombardy region of northern Italy. It is typically made from the eye of round cut of beef, which is cured with salt, pepper, and often aromatic herbs and spices like juniper, cinnamon, and bay leaf before being aged for several months.
🍽️ Nutrition at a glance
Bresaola is an excellent source of high-quality protein while being very low in fat and carbohydrates, making it a nutrient-dense choice. A typical 2-ounce (56g) serving provides roughly 60-70 calories, along with significant amounts of iron, zinc, and B vitamins.
Nutrition breakdown
| Calories | 110 kcal |
| Protein | 22 g |
| Carbs | 0 g |
| Fat | 2 g |
| Fiber | 0 g |
| Sugar | 0 g |
| Sodium | 1500 mg |
| Iron | 3.5 mg |
| Zinc | 4 mg |
| Potassium | 350 mg |
| Phosphorus | 250 mg |
| Vitamin B12 | 2.5 mcg |
| Niacin (B3) | 5 mg |
| Selenium | 15 mcg |
| Sodium | 1500 mg |
Per 3 oz (85 g) · estimated, varies by recipe
💡 What's interesting
Culturally, Bresaola is a prized component of the Italian 'antipasto' course, often served paper-thin with a drizzle of olive oil, lemon, and shaved Parmigiano-Reggiano. Nutritionally, it stands out as one of the leanest cured meats available, offering a flavorful way to boost protein intake without excessive saturated fat.
