Bresaola

Bresaola is lean beef cured with salt and seasonings, then air-dried until firm. It is usually sliced very thin and eaten without cooking.

Let it stand out of the fridge briefly, then arrange the thin slices on a plate with lemon juice, olive oil, rocket and shavings of Parmesan. This classic-style starter is often called bresaola with rocket and Parmesan.

It is ready to eat and is usually served cold or at room temperature. Heat can make the lean slices tough, but you can briefly fold them into warm pasta or place them on pizza just after baking.

Keep it wrapped or in an airtight container in the fridge and use it within a few days, following any shorter use-by instruction on the pack. Discard it if it becomes slimy or develops an unpleasant smell.

Yes. Separate slices with baking paper, seal them in a freezer bag and freeze; thaw them overnight in the fridge. The texture may be a little less delicate once thawed.

For a similar thin-sliced cured-beef character, use viande des Grisons or another air-dried beef; it may taste saltier or more intensely seasoned. For a milder option, use thin slices of roast beef, though it is not cured in the same way.

Yes. Curing uses salt, so bresaola is a salty meat; pair a small serving with unsalted vegetables, bread or cheese rather than adding extra salt to the dish.

Yes: a typical portion of 50 g provides 16 g of protein. It is also a source of iron and zinc.