If you have been lucky enough to explore the world of cured whole muscle meat it is likely you’ve been introduced to bresaola. Whole muscle cured meats are just that, meats made from an entire seamed out muscles of an animals, vs a salami or chorizo, which uses mixed meat. Guanciale is made from cheek, pancetta from belly, and bresaola from the inner muscle of a cow's thigh commonly known as the silverside. At The Real Cure this muscle is cured in a subtle blend of herbs and washed in red wine before being air dried for a minimum of 3 months. This long aging time imparts a depth of flavour; combine that with us choosing the best grass-fed beef and the result is a wonderfully delicious cured meat.

Here’s what the Great Taste Award judges said: “Calm, full, complex aroma which draws you in and makes you want to taste it.”

Beef bresaola is a lean, air-dried Italian delicacy made from prime cuts of beef. Cured slowly with herbs and spices, it develops a deep ruby colour, delicate texture, and subtly sweet, aromatic flavour. Best enjoyed thinly sliced, it’s light yet full of character – a perfect addition to any charcuterie board.