Charcuterie - Bresaola (Bunderfleish)

DESCRIPTION Born in the northern Italian region of Lombardy, this tough cut of beef (from the legs of cows) is salted and slowly cured for several months losing almost half its weight.  The name is derived from the regional dialect term of "bresada" or "braised."  Traditionally paper-thin slices are served in the style of a carpaccio.  Please note that being a cured meat this product is thinly sliced, not whole.   ORIGIN U.S.A.   MEAT TYPE Pork - fine grind   STORAGE TIPS Refrigerate before and after opening.   PEOPLE WHO PURCHASED THIS ALSO PURCHASED Pairings - a heavily spiced meat needs a cheese that won't be overwhelmed.  Try with a nice, crusty French baguette, a slice of La Tur, or a frosty pint of beer. SUBSTITUTES For another sweet sausage try this one!   PRODUCT DETAILS Dimensions (H x W x L) 6" x 2" x 2" Item Weight  0.5 lbs Ingredients Beef, salt (sea), dextrose, spice, sodium nitrate, collagen casing