Meet/meat our British Beef Bresaola. If any cured meat was destined to originate in Britain, it's beef bresaola. Time for its well-deserved rise to fame.

 

The Makers' Inspiration

This wasn’t so much a flash of inspiration as it was the natural desire of a Brit to cure beef. From early experiments hidden in wardrobes and outbuildings to refining the recipe when Bray Cured came to life. It was also the first product we ever sold, in fact, on a rainy day at Maidenhead Farmers' Market.

 

How We Make It

We start with premium British heritage beef, sourced locally from a dairy farm. Expertly trimmed and cured in generous amounts of local wine. Slowly air-dried, then sliced paper-thin. That’s all it takes to achieve perfection.

 

Tasting Notes

Delicate, wafer-thin slices of beef with a fresh, light texture, air-dried over weeks to develop a sublime flavor. It’s a versatile cured meat, ideal as a starter, for lunch, or served as canapés with rocket, capers, horseradish, parmesan, or any number of accompaniments. For purists, enjoy it on its own with a glass of wine.

 

The Judges' Verdict - Great Taste 1 Star

"These are dark, thick slices of bresaola with a lovely balance of silky fat. The curing is expertly handled, and both the aroma and taste offer deep, savory notes with lingering richness."

 

Beer match

The smooth hops of Rebellion’s Roasted Nuts and Smuggler make excellent partners for the lean texture and robust flavor of our beef bresaola. We recommend pairing with American Pale Ales or bitters.