Salami is fermented, dried, cured meat. It technically preserves meat indefinitely!
Bresaola originates from Valtellina, along Alpine Valley in the Lombardy region of Northern Italy. It is air-dried, salted beef, aged two to three months until it becomes firm and turns a deep red. Made from an eye round, this piece of meat develops an aromatic flavor with a sweet smell, spiced with juniper and cinnamon.
*Comes individually wrapped and vacuum sealed
Honest Disclosure: Contains celery juice powder, which contains naturally occurring nitrates and nitrites. This recipe is an Italian family recipe passed down for generations. For that reason, the exact spices used are kept a secret. However, please be assured the "spices" are simply ground herbs and seeds. They are grown in Europe to EFSA (European Food Safety Authority) standards.