Bresaola whole

A rare beef-based Italian salumi made from beef eye of round, crafted in Barre, Vermont using Northern Italian Alpine traditions. Ruby-red, nicely marbled, and aged for 3 months with thyme, juniper, and black pepper.

At a glance

• Cut: Beef eye of round
• Cure: Aged 3 months, dry cured
• Seasoning: Thyme, juniper, black pepper
• Color and marbling: Ruby-red, nicely marbled
• Case contents: 3 whole Bresaola, each roughly 2 lbs, individually vacuum sealed
• Total case weight: Approximately 5 to 5.5 lbs
• Diet: Pork-free charcuterie
• Origin: Barre, Vermont, in the Northern Italian Alpine tradition
• Vendor: Vermont Salumi

Best for

• Delis, restaurants, and cheese shops with slicing capabilities
• Customers who prefer pork-free charcuterie
• Refined charcuterie and antipasto boards
• Restaurant menus featuring beef salumi
• Holiday gift for a serious cured-meat enthusiast
• Catering large gatherings

Serving suggestions

Slice paper thin against the grain and dress with a drizzle of good olive oil, shaved Parmigiano-Reggiano, lemon zest, and cracked black pepper. Pair with arugula salad and a glass of Nebbiolo or Barbera.

About Vermont Salumi

Vermont Salumi crafts small-batch salumi in Barre, Vermont, drawing on Northern Italian Alpine methods to produce rare beef-based cures like Bresaola alongside traditional pork salumi.