BROOKLYN BRESAOLA AIR DRIED BEEF (LB)

I sliced it super thin for a charcuterie board and the porcini dusting gave it an earthy depth that really stood out. It's surprisingly lean but still tender, perfect for a lighter snack.

I sliced this paper-thin and the porcini coating really comes through without overpowering the beef. It’s surprisingly tender for an air-dried meat, perfect for a quick antipasto.

The porcini and black pepper crust is what sets this apart from the plain bresaola I used to buy — it's earthy without being overpowering. Sliced paper-thin over arugula with lemon and olive oil, it disappeared at my dinner party in minutes.