Brezaola

The Italian culinary tradition is famous not only for pasta and pizza. In Italy, they love to eat deliciously and heartily, so meat and meat products occupy a fairly important role in the daily diet of the country's residents. Among the most popular and widely distributed meat products, cured brezaola beef ham should be distinguished separately.

Until now, researchers have not come to a consensus on the origin of the word brezaol. Some experts saw the word brasa or coal in the name of the ham. Since in the process of making brezaola ham, the product goes through the stage of ripening in a dry room in ancient times to create a special microclimate, special roasters that were heated with coal could well be used.

Even at the dawn of the development of the global culinary tradition, people began to master various ways of harvesting products for future use. It was then that various methods of processing meat were invented. The product was salted, dried and sluggish. The birthplace of the brezaola ham is the town of Chiavenna, which is located in the Lombardy region. It is worth noting that brezaola ham refers to dietary foods.

The chemical composition of brezaol ham contains negligible amounts of fats and carbohydrates. The basis of the composition of brezaol ham is proteins. The calorie content of brezaola depends on the type of ham. However, the average calorie level of brezaola is at 170. 5 Kcal, which are contained in 100 grams of the product.

Brezaol ham production is divided into two main stages - salting, as well as drying. For 15 days in a row, pieces of beef are salted and then suspended in an ventilated place for drying. Beef slows for about eight weeks. The following types of brezaol ham are distinguished:



breazole fesa (minimum lump weight

3. 5 kg);

breazole Punta d'anca (mineral mass of a piece of

2. 5 kg);

Sottofesa brezaola (minimum weight of
1. 8 kg);

brezaola Magatello (minimum weight of a piece of 1 kg);

brezaola Sottosso (minimum unit weight 0. 8 kg).



Brezaola ham is distinguished by its rich bright red-burgundy color. The meat product has a subtle refined aroma, as well as a rather salty taste. It is customary to cut brezaola ham into very thin slices. To the table, brezaola ham is served as a snack, accompanied by an Italian dressing. The dressing includes top-notch olive oil, as well as lemon juice and fresh ground black pepper.

Brezaola ham is also used as a constituent ingredient of such famous Italian dishes as carpaccio or pasta, as well as pizzas. Culinary professionals argue that brezaola ham will simply pair perfectly with Parmesan cheese as well as porcini mushrooms.

It is also noteworthy that this or that type of brezaola ham is used to prepare various dishes. Since brezaola ham is originally made from different parts of beef, it is better to use a suitable type of product for cooking products.