Bresaola
Lean, air-dried beef bresaola adds a delicate, wine-cured elegance to pizza.
Bresaola is an air-dried, salted beef from the Lombardy region of Italy, aged for months until it develops a deep ruby color and a refined, slightly sweet, wine-like flavor. Draped over pizza after baking, its thin slices soften gently from residual heat, adding a leaner, more delicate alternative to pork-based cured meats.
Flavor Profile
Season: all year
Best Sauces
Pairs Well With
Pizzas with Bresaola
Bresaola e Rucola
San Marzano Red Sauce
“Featuring Bresaola, Arugula, Parmesan, and Lemon Zest over San Marzano Red sauce finished with a drizzle of Extra Virgin Olive Oil, this sophisticated pizza is a indulgent dream made for springtime flavors.”
Pistachio Bresaola & Pear
Pistachio Pesto Sauce
“Built on a Pistachio Pesto foundation, this refined pie layers Bresaola, Pear, Pistachio, and Parmesan into a hearty creation ideal for harvest season warmth.”
Frequently Asked Questions
What does bresaola taste like on pizza?
Bresaola has a delicate, slightly sweet, wine-cured flavor that is milder and leaner than prosciutto. Its refined character makes it ideal for pizzas where you want a subtle meat presence without heavy fat.
Is bresaola healthier than other cured meats for pizza?
Bresaola is one of the leanest cured meats available, made from beef eye of round with very little fat. It is lower in calories and fat than prosciutto, pancetta, or salami.