Ensure that the product bears the IGP designation.

Bresaola is sold whole (tied), vacuum-packed, or sliced. 

The choice of cut is also important. The tip of round is the one with the least fat (1.9 g) and fewest calories (161), followed by the eye of round, outside round and the outside eye.

Bresaola should be stored in the refrigerator in its original packaging or wrapped in plastic wrap.

If it is already sliced, 2-3 days seems to be the optimal storing time to preserve the bresaola's freshness and flavor. 

If the bresaola is whole, i.e. in block form, it can be stored for several weeks with no problem. It is ecommended that you not keep the first slice from each cut, since it's often dry. 

Slice the bresaola into thin 1 mm slices. 

Bresaola, like many other cured meat products, can be eaten as is, with butter, bread or pickles. If you want to try other ways of enjoying it, try it in a piadine, an Italian sandwich sold road-side. We also recommend using it in a salad with ricotta, rolled, etc. 

Cut 400 g bresaola into very thin slices and arrange them in a rosace on four plates.

In a bowl, make an emulsion with 4-5 Tbsp. olive oil and the juice of half a lemon, then brush some of the mixture onto the bresaola slices; season with a grinding of pepper.

Wash and dry 100 g arugula, dress with the remaining emulsion and place in the centre of the bresaola rosaces. Season with salt and pepper and garnish with some shaved Parmesan.