Get your copies now at Amazon, Barnes & Noble, Powell's or Indiebound.

20 responses to “Bison Bresaola”

  1. Meredith

    This is beautiful! It’s going on my long list of things to make. I love bresaola and bison is easy to get here in Texas.

  2. Kevin

    You don’t bother brushing away the mold before serving I see. I would have to go country-HAM on it to get anyone to go near it at my house.

  3. Amber DeGrace

    This looks incredible. Can’t wait to make it. I need to come up with a good chamber for curing – our spare fridge is currently used as a fermentation chamber for homebrew.

  4. Valeria

    I love bresaola, it is my favorite cured meat, best eaten with rocket and parmigiano and balsamic vinegar –big classic. I am from northern Italy and in my region we make bresaola also with horse meat –sorry if someone finds it disgusting, but it actually a quite sustainable practice. It is very tasty, lean and full of nutrients. I eat it rarely but when I do I roll my eyes for pleasure.

  5. Christina

    Thanks for this Hank! Inspirationally delicious.

  6. Scott

    Disagree on the venison. While it is quite a bit smaller, I have done it many times with great success, elk, too. Envious of the bison. Trying to get my hands on some as well.


    In your comments on “Mold monitoring”, you say “…Black mold is bad. If you get a serious growth of black mold, toss the meat. Vinegar is your friend here…” What do you mean by the vinegar comment? My first attempt at Bresaola has a fine white mold covering with one little black spot. Are you saying vinegar can fix this?


    I just read your note at the bottom of the Lonzino recipe…never mind.

  9. marshall

    Hey dude,

    I think I’m going to make this one of my first projects. Although, I’m going to use a venison roast like [another dude on another blog not listed in your list] did. I hope it works out. Joe thinks it will be really strong. We’ll see I guess. Any foreseeable issues with just leaving it at 55 and 75% the whole time?

  10. Stephen Paulson

    Thanks for the site and a widget for the curing chamber, I’ve been planning on building one for awhile was also thinking of attaching a smoke box and using it as a cold smoker, although that may be a separate project. I’m a chef in Portland, OR and I will be using your sight to supplement my own charcuterie experience. I’ll send photos and my own interpretations if you are interested.


  11. Jon B

    Hank, Just bought a fridge and I’m starting to build my own curing chamber. Do you think that this humidifier would work? It has a built in hygrostat so it would save me a good chunk of money. Let me know what you think!

  12. RavenR

    I have a lamb sirloin that’s been sitting in the freezer since Christmas, do you think this would work instead?

  13. Aiden

    Beautiful work as usual!!! I have a question… You recommend an old fridge and separate temperature regulator, but I have friends who make cheese and age in a wine fridge, which are set to 55° anyways, and a humidifier. Is there are a reason why you don’t use this? You’re a genius and I’m sure you have thought of it!

    Kindest regards!

  14. Gordon Mayer

    Any reason you use InstaCure instead of DQ? In your opinion, are they interchangeable?

  15. How to Make Bresaola | And Here We AreAnd Here We Are

    […] red wine vinegar with a cloth to the area.  Use your nose to test for any spoilage.  According to Hank Shaw, “White mold is good. Green mold is not the end of the world, but wipe it away periodically […]

  16. Phil Caswell

    I have been using a wine fridge with good results, and you can get them on craigslist for cheap. They are perfect for smaller apartments like mine. I highly advise anyone going this route, to get a humidity monitor before hanging any meat. My wine fridge has a humidity around 40% which is way too dry for meats. With a 2LB bag of humidor beads, I can get it to ~70% which is ok for meat that is a few inches thick. For anything larger like a 4-5″ coppa, or bresaola, I highly recommend trying to get the chamber to ~80% for a couple weeks so the outside does not dry out too fast, as Hank suggested. There is nothing wrong with trimming the meat to be smaller to get around the lower humidity, but you will need to use less curing mixture (#2, salt, and sugar).

  17. ken


    Why the curing salt? I am making Bresaola from venison from a recipe that does not include curing salt.

Leave a Reply