bresaola

Definition

Air-dried salt-cured beef fillet that has been aged about 2-3 months until it becomes very hard and a dark red, almost purple colour.

Etymology

From Italian bresaola, from French braiser (“to braise”).

Example Sentences

• "In memory, all the food they brought us first was red: the bresaola, the fat tongues of roasted peppers laid on goat's cheese, the radicchio, the white china bowl of radish coronets."