The bresaola has lost precisely 30% of its weight, a few days short of two months in the drying chamber. It is always a moment of nervous tension when you slice a dry-cured meat or fermented sausage for the first time, but I was lucky and greeted with a most gratifying sight.
It is difficult to explain how good it tasted: being lean beef, it is very different to cured pork – no unctuous fat – a far more sweeter taste that increases with chewing, offset with the black pepper that went into the cure. The dried meat is very hard, and benefits from being sliced as thin as possible. If anything, this would be even better if dried further but I am very pleased with my first attempt, and I need the space in my drying chamber for my next charcuterie project, which will start in a couple of days.