Those Crazy Italians: Bresaola di Tonno

For the latest in Italian delicacies we have Anna from Morsels & Musings to school us in the art of…gourmetness.

Bresaola, most commonly known in its beef form, is an Italian air-cured salumi from Valtellina, listed as a Protected Geographical Indication (PGI).

While Australian-based producers have been making their own beef bresaola since the first Italians landed on our shores, these days people are getting more inventive with venison and horse versions.

The exquisite tuna version now available from Enoteca Sileno in Melbourne is the real deal, imported from l’italia and sold at around $150 per kilo.

We poor plebs in Sydney will only get a taste at local restaurants, but if you’re in Melbourne there’s no excuse. Buy a few slices, drizzle with a little olive oil and lemon juice, then eat with pleasure.

For more morsels & musings from Anna – check out her blog.

And for slightly less appetising photos of what air cured Tuna looks like before a trained professional gets at it check the jump.

Photo JordanaZ

Petrified Log:

Petrified log in vacuum sealed bag:

With all the major food groups:

okay, this one looks tasty:

Photo cuocodartificio

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