Work in Progress: Gozo Bresaola

Bresaola making - drying

We are really excited with our latest gastronomic experiment. After introducing local Gozo beef to our menu, we are now exploring different cuts for possible charcuterie items. For example we are currently experimenting on a few pieces of beef top side to make our local rendition of bresaola.

First we brined the meat for three weeks and now we are drying/hanging them for another three weeks.

Bresaola making - brining
Bresaola making – brining
Bresaola making - drying
Bresaola making – drying


We can’t wait to test the end result in June and hopefully introduce an enticing Gozo bresaola dish on our menu.