‘The Charcuterie Guide’ Regenerative Beef Bresaola

What is bresaola?

Bresaola is a traditional cured beef product that originated in northern Italy.

Made using lean cuts of beef, it is salted, seasoned and air-dried until firm enough to slice thinly. This process results in a product that is prized for its delicacy, subtlety and depth of flavour.

In Italy, bresaola is often served simply with olive oil, lemon, Parmesan and peppery leaves, allowing the quality of the beef to take centre stage.

How does our bresaola differ?

For us, the difference starts with the beef.

Traditional Italian bresaola is often produced as a lighter, softer and more delicate product. Our approach takes the same starting point but develops it in a different direction.

Using regenerative British beef, we produce a bresaola that is aged for longer and allowed to develop a deeper, more mature flavour profile.

The result is a product that remains true to the spirit of bresaola while reflecting both the quality of British beef and our own approach to charcuterie making.

What makes our approach distinctive?

Many cured meats are defined by the process alone. We think the raw material deserves just as much attention.

We begin with regenerative British beef, sourced from farms committed to improving soil health, biodiversity and the long-term resilience of the land. That quality provides the foundation for everything that follows.

The seasoning is deliberately restrained, built around rosemary and garlic. The aim is not to mask the flavour of the beef, but to support it.

As with all Rare & Pasture products, the focus is on exceptional ingredients, traditional methods and a strong connection back to the farm.

We believe great charcuterie starts long before the curing process. It starts with the quality of the farming behind it.

How is it made?

The beef is first cured and seasoned before entering a controlled fermentation and ageing process.

Over the following weeks and months, moisture is gradually removed from the meat, concentrating flavour and transforming both texture and character.

During this time the sharper notes soften, the savoury flavours deepen and the beef develops the complexity that defines a well-made bresaola.

The entire process takes around three months.

What does it taste like?

Our bresaola is savoury, rich and remarkably clean.

The extended ageing concentrates the natural flavour of the regenerative beef, creating a product with depth and complexity while retaining an elegant, refined character.

The rosemary and garlic sit quietly in the background, supporting rather than dominating the flavour. The result is a product that feels mature and deeply savoury, yet surprisingly delicate.

Compared with many cured meats, bresaola feels lighter on the palate, allowing the quality of the beef to remain the focal point.

How should it be served?

Bresaola works best when kept simple.

Serve it with good bread, olive oil, lemon and hard cheeses such as Parmesan, or pair it with creamy ingredients like ricotta or burrata for contrast.

It also works beautifully alongside seasonal fruit, particularly figs, grapes and pears.

Our preferred approach is to layer thin slices onto toasted sourdough with ricotta, burrata, figs, grapes and a little lemon zest.

Simple ingredients. Carefully sourced. Allowed to speak for themselves.