I have recently been cross training to work butcher on the weekends. This is not only good because it gives me a bit more experience and is something new to do, but also because it will give me a little bit of extra time after my shift to hopefully get the charcuterie project rolling faster. Now with that being said, the other day we received some beef tenderloins leftover from a chef's demo. So, I decided to try a bresaola. We haven't tried this yet, so I figured what better time than now. Since I have never done a bresaola, I am going based off of len poli's recipe for the most part. I am not smelling as much of the garlic or rosemary by using the dry, so depending on how it tastes, I may change this next time around. However, I will give in a update on those in the near future.

Here are a couple of images that Chef Windus shot the other night from a VIP tasting we did for a friend of his. There were more courses, but these included some of our house cured products. there was one more that had house lardons on it, but I didn't get a pic of that one.

House Smoked Pork Belly, Mizuna, House Lardo, Yuzu Pickled Watermelon, Compressed Watermelon, Watermelon Vinaigrette, Miso Powder, Candied Ginger, Micro Mustard Greens

House Lardo Wrapped Black Cherry, Black Cherry Noodle and Powder, Pure Butter Shortbread Cookie


  1. There is a hell of a lot going on on those plates.. but I'd still love to try them.

    My suggestion for Breseola is to try eye of round next time. I always get better tasting results than when I use tenderloin.

    Looking forward to seeing the results.


  2. Todd,

    I agree with you about the eye of round. It wouldn't have been my first choice, but when I'm handed $400 worth of free tenderloin, I can't turn it down...haha. I am hoping it's not too lean, but I guess I'll find out. Do you think they will dry quicker than an eye of round would?

  3. Tenderloin will dry more quickly just due to the size of it. Eye round is pretty lean as well.