Tuesday, February 12, 2013

like purple sheets of bliss

I have a secret place where I get my prosciutto, salami, and other deli meats. It's tucked away somewhere in the north end of Toronto, and I'm not telling. Those old-timey places where you get a ticket at the counter and wait to be served. Where thickset Italian women slice the meat for you, and offer very generous tastes of things you might be interested in. Yeah, I'm not sharing.

This is bresaola, the most amazing air-cured beef. It's incredibly lean - the meat is salted and spiced with things like juniper berries, cinnamon, and nutmeg, and then dried for anywhere from one to three months. Sliced thin, it is simply divine. Intensely of beef, silky in texture ... beautiful with some olive oil and black pepper.


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