Receta How to make bresaola

So, it’s January, and it’s very, very cold at the That means that now is the perfect time to cure some meat and hang it out to dry in a shed, outside of a refrigerator, without too much fear of death from I exaggerate slightly – botulism is very rare, and basic hygiene prevents it anyway, but there’s definitely something mildly unsettling about eating meat that hasn’t been cooked at all, and more so when it’s been hung up around the house or garden for a good few The depths of winter is the perfect time for the more cautious among us to try our hand at curing and air-drying. The air temperature is chilly at best at the moment, so things stay reassuringly cool, especially in a place like a draughty shed or…