Bresaola it’s normally like a cylinder or a parallelepiped, more or less regular, bound with a grayish colored budello, with or without ligature. Cutted breasola it’s reddish, more or less dark or bright, depending on the type of used meat that could be compact, with fews veinings due to fat deposits and to natural connectives. It has to be eaten sliced, as appetizer or as main meal.
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