The origins of Bresaola are very ancient; it emerged as a way of preserving meat through rubbing, salting and air-drying processes. Bresaola complies with the long standing tradition of the original product, but it is manufactured in Uruguay out of free range, grass-fed beef that comes from cattle raised in the open, free of hormones and growth promotants. Bresaola has exceptional nutritional features, it is 98% lean and at the same time extremely rich in protein and minerals and it is a good source of zinc, iron, vitamin B2 and PP.
Basturma is an extremely seasoned, dry-cured beef with a strong, characteristic flavor that sets this product as one of the spiciest deli meats. Basturma comes from an ancient Eastern Europe and Central Asia tradition. Basturma Bernina keeps its homemade essence and is prepared with the most select bovine top rounds carefully pressed to obtain a low-moisture product, generously seasoned with paprika, fenugreek and garlic. Subsequently, the meat is cured for a long period of time in specially designed chambers that reproduce the air needed to ensure the perfect moisture and tenderness of the product.
Even if it is known as Basturma in the Armenian community, one of its origins may be Pastirma, Turkish for “pressed”. Similar names are found in Albanian, Russian, Bulgarian, Greek and Romanian cuisine, but the essence and servings remain unchanged: paper-thick slices as appetizers or snacks, a perfect combination for spirits.
Dry Cured Salted Meat / Tasajo
Tasajo Montevideo ®, also known as Dry Cured Beef, comes from lean and highly valuable beef cuts especially selected for their tenderness and flavor.
The chilled beef goes through salting, rubbing and dry curing processes, ending with a proper aging period to obtain a consistent dehydration up to almost 50% of its original weight.
Our Dry Cured Beef is extremely lean and rich in proteins and minerals outclassing the fresh and cured beef as well as other cured meats. It does not need refrigerated storage and it is virtually imperishable while kept fry.
