We had a day off in Amsterdam, and in between the yoga studio and my uncle’s house, I ran across this treat in one of the many cheese and charcuterie markets that dot every street. Bresaola has a similar texture to prosciutto, but the flavor is less salty and more, I don’t know, delicate. I love prosciutto with a passion, but bresaola is a little more sophisticated. And tender. The little package of 4 slices that we bought barely lasted long enough for me to get a picture.
I’m going to come out with it: the cured meat and cheese in Europe is better than what we get in America. And less expensive. And you eat it for breakfast. What’s not to love?