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A dried beef, coming from the mountainous Northern regions of Italy. It is usually found very-thinly sliced, and should served in the style of Parna ham, but drizzled with an olive oil and lemon juice dressing. Bresaola is easy to make at home, if you have a cool cellar or larder. See our Recipe Section

If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards.

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