The first steps to produce this delicacy are the same as for the Buffalo Carpaccio, but without the rifinement.
The fresh rump topsides are left to rest to better absorb salt and spices. The slow aging process of about 60 days gives the meat an elegant and refined taste. When sliced, the total leanness of the meat is evident, yet it remains tender and juicy. Buffalo Bresaola is suitable for low-cholesterol diets. It has a high iron and protein content.
