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Tag Archives: Bresaola
The Meat With No Name, Part 1
The Italians and Spaniards don’t have a name for air-dried venison backstrap. That’s a problem. On a cow, this cut would be called the loin, but it’s a deer so we just call it a backstrap because….I don’t know…it sounds … Continue reading
Posted in Meat Stuff Tagged Bresaola, Butcher, charcuteri, Curing (chemistry), Cutting board, Jarabe Tapatío, Lomo, lonza, Meat, Missouri, Salumi, Ssourah, venison 1 Comment