Bresaola is a classic Italian technique for curing meat, where time, air, and seasoning intensify the flavor while gradually removing moisture.

Begin by deboning the leg roast, leaving only the shank bone and tendon intact so it can be hung.
Season the meat generously with rosemary, thyme, balsamic vinegar, and red wine. Place everything in a vacuum bag, seal it, and let it marinate in the refrigerator for five days.

After marinating, remove the leg, rinse off excess marinade, and gently dry it with a cloth. Cover the meat with salt and press it under weight—using, for example, a large bowl topped with a heavy pot.

Once the salt has fully absorbed and the meat has begun to cure, it should be soaked in cold, fresh water—one hour for each day it spent in the salt. This desalting phase can last anywhere from 5 to 14 days.

Dry the leg again, wrap it in cheesecloth or a clean kitchen towel, and hang it in a cool, airy place. Let it age for a minimum of five months—though the flavor deepens the longer it hangs, up to 12 months.

Thinly sliced, this cured meat is perfect for salads, small plates, or rustic sandwiches—just like in the photo.