bresaola fatta in casa da un Norcino moscetta

pork shoulder

🥗Healthier: turkey breast

💰Cheaper: pork loin

Turkey breast is leaner and lower in fat.

red wine

🥗Healthier: grape juice

💰Cheaper: white wine

Grape juice provides sweetness without alcohol.

Trim excess fat from the pork shoulder and cut into large pieces.

Mix salt, black pepper, garlic, juniper berries, thyme, bay leaves, and cayenne pepper in a bowl.

Rub the spice mixture all over the pork pieces, ensuring even coverage.

Place the seasoned pork in a non-reactive container and cover with red wine.

Seal the container and refrigerate for 5-7 days, turning the meat daily.

After curing, remove the pork from the marinade and pat dry with paper towels.

Sprinkle sugar and smoked paprika over the pork, rubbing it in well.

Roll the pork tightly in cheesecloth, tying the ends securely.

Hang the wrapped pork in a cool, dry place with good air circulation for 2-3 weeks.

Check periodically for any signs of spoilage or dryness, adjusting the environment as needed.

Once dried, slice thinly and serve with crusty bread and cheese.

Cooking Techniques

Spice Level:

Allergens