Black Angus Bresaola Calories

Eat Black Angus Bresaola thinly sliced, usually without cooking it. Serve it on its own or add it to salads, sandwiches, or an antipasto plate; letting the slices warm briefly from refrigeration can bring out their aroma.

Black Angus Bresaola is not cooked: it is cured and air-dried, then sold ready to eat. The curing process is different from cooking, so you can serve it cold, though it can also be added to cooked dishes.

Black Angus Bresaola is made by salting and seasoning beef, then air-drying it as it cures. The process develops its concentrated flavor and firm texture; it is not made by roasting or smoking the meat.

“Black Angus” refers to the cattle breed used for the beef, not a separate curing method. The product is still bresaola—cured, air-dried beef—and its exact flavor also reflects the cut, seasoning, and aging.

Black Angus Bresaola is cured beef, while prosciutto is traditionally cured pork leg. Bresaola tends to have a lean, distinctly beefy flavor; prosciutto has the characteristic flavor and texture of cured pork.

Black Angus Bresaola pairs well with arugula, lemon, olive oil, and shaved Parmesan. It also works on a charcuterie board or in a sandwich; add acidic or fresh ingredients to balance its savory cured-meat flavor.

Keep opened Black Angus Bresaola refrigerated and tightly wrapped or sealed to limit air exposure. Follow the package’s storage directions, and discard it if its smell, color, or texture changes noticeably.

Yes, Black Angus Bresaola can be frozen. Separate it into portions, seal it in an airtight freezer-safe package, and thaw it in the refrigerator; do not refreeze it after thawing.

It is safer to avoid eating Black Angus Bresaola cold during pregnancy because ready-to-eat cured meats can carry foodborne pathogens. If you choose to eat it, heat it until steaming hot, and ask your healthcare professional for advice specific to you.