Italian Bresaola
Bresaola is a lean, air-dried, salted beef dish that originates from the Valtellina valley in Lombardy, Italy. It is typically made from the eye of round cut of beef, which is cured with salt, pepper, and various herbs and spices like juniper, cinnamon, and cloves before being aged for several months. The result is a deep red, tender meat with a delicate, slightly sweet and savory flavor.
🍽️ Nutrition at a glance
Bresaola is exceptionally high in protein and very low in fat and carbohydrates, making it a nutrient-dense food. A typical serving provides a significant amount of iron, zinc, and B vitamins, particularly B12, with a calorie count generally falling between 100-150 kcal per 50-gram serving.
Nutrition breakdown
| Calories | 110 kcal |
| Protein | 24 g |
| Carbs | 0 g |
| Fat | 1.5 g |
| Fiber | 0 g |
| Sugar | 0 g |
| Sodium | 950 mg |
| Iron | 3.5 mg |
| Zinc | 4.5 mg |
| Vitamin B12 | 2.8 mcg |
| Niacin (B3) | 6.5 mg |
| Phosphorus | 180 mg |
| Potassium | 300 mg |
| Selenium | 12 mcg |
| Sodium | 950 mg |
Per 50 g (about 2 oz, a typical appetizer portion) · estimated, varies by recipe
💡 What's interesting
Culturally, Bresaola is a protected geographical indication (PGI) product in the EU, meaning it can only be called 'Bresaola della Valtellina' if produced in its traditional Alpine region. Nutritionally, it's unique among cured meats for its very high protein-to-fat ratio, often exceeding 90% protein by dry weight.
