Bresaola, Brooklyn Cured, Bulk S/O 6~2# $/#
We just made this salumi staple of Lombardy that much better. Dry-cured beef top round is elegant and lean, but when seasoned with porcini mushrooms and black pepper, its flavor gets funky and deep. It’s all about the umami with this one. Slice thinly and serve with arugula, Parmigianno, and nice olive oil. ~ 2# pieces, 6-8 pcs/case
About Brooklyn Cured
At Brooklyn Cured, we make artisanal charcuterie using sustainable meat and fine-dining technique. Our product line includes salami, dry-cured meats, sausages, hot dogs, and deli meats using pasture-raised meat with no antibiotics. Our diverse flavor profiles are inspired by the multitude of culinary traditions in our home borough of Brooklyn, New York.
Founder and Brooklyn native, Scott Bridi, has been a chef, butcher, culinary instructor, and maker of charcuterie for over 15 years. He and his culinary team have made charcuterie in some of the best restaurants and butcher shops in New York City before starting Brooklyn Cured in 2010.
Our mission is to create a larger market for sustainably raised meat by making delicious charcuterie that people enjoy and share with friends and family. We source heritage meats raised by farmers that practice regenerative agriculture.
| Ingredients | Beef, salt, black pepper, porcini mushroom powder, spices, celery powder |
| Product Type | Refrigerated |
| Country of Origin | USA |
| State | NJ |
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