The Fatted Calf's Bresaola

Recently I was charged with providing an impromptu picnic for a German guy and a Frenchman. Ruby red, translucent slivers of Bresaola caught my eye at the Fatted Calf stand and I decided to try it out on the Europeans. They went absolutely mad for it and so began our household's current craze for this 'barnyardy', slightly stinky, salty, spicy salumi. It is made using a traditional recipe for Italian air-dried beef using Marin Sun Farm’s grass-fed beef, organic garlic, red wine, spices, sea salt and curing salt. This Braesola is an acquired taste. The Fatted Calf's Taylor tells me that people either love it or hate it? It illicits a reaction like Marmite, I guess. Have you tried it? Perhaps not... You'll be lucky if you can actually buy any, of course, because I have stockpiled it all.



PS Have you checked out The Fatted Calf website recently? It's been given a complete facelift and yours truly took many of the photographs in The Fatted Calf Kitchen.

Transparency: I have been a Fatted Calf regular for two and a half years and I have become friendly with the staff. They know I have a blog. Sometimes they give me free stuff.

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The Fatted Calf's Bresaola