風乾熟肉製品以豬肉為主流，但也有使用牛肉製作的版本。其中，牛的臀腿肉由於肌理緊實，直接用於排餐料理時往往較難處理。然而，經過風乾熟成後，切成薄片食用，口感則變得柔軟，並帶有濃郁的奶香與牛脂風味。 Bresaola 以牛臀肉製作，經過熱帶木質香料（如丁香、肉桂、肉豆蔻等）的醃製，熟成時間長達半年。其食用方式與以豬肉製成的生火腿相似，可搭配沙拉或冷切肉拼盤，是一道風味獨特的美味佳餚。
Dry-cured meat products are predominantly made with pork, but there are also versions made with beef. Among these, beef from the rump and thigh, known for its firm texture, is often challenging to prepare as part of main dishes. However, once dry-cured and aged, it becomes tender when sliced thin and offers a rich, creamy flavor with distinct notes of beef fat.
Bresaola is made from beef rump and is marinated with tropical wood spices such as cloves, cinnamon, and nutmeg before being aged for up to six months. Its preparation and serving style are similar to pork-based prosciutto. Often paired with salads or served as part of a cold cut platter, it is a delicacy with a uniquely refined flavor.
品名：義式風乾牛臀肉
保存方式：冷藏，開封後建議一週內食用完畢
保存期限：於產品包裝上標示
規格：55g
產地：台灣
成分: 牛肉(美國)，鹽，黑胡椒，肉桂，丁香，保色劑：亞硝酸鈉，抗氧化劑：異抗壞血酸鈉
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