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texinxin on
That’s some pricey charcuterie. What did you start with.. a big top round?
TehChucker on
Wow, beautiful.
lojafan on
Damn
unglth on
Beautiful.
I ate A5 bresaola before (from Tochigi beef, not Kobe), and it was the most amazing cured meat I ate in my life. The fat on it has such a low melting point it basically dissolves in the mouth.
I also plan on making it on my own, but I just started a few weeks ago so I will see how a “normal” bresaola turns out first ahah
5 Comments
Hi /u/JJImakefood if you are posting an image don’t forget to include a description in the comments or your post may be removed.
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That’s some pricey charcuterie. What did you start with.. a big top round?
Wow, beautiful.
Damn
Beautiful.
I ate A5 bresaola before (from Tochigi beef, not Kobe), and it was the most amazing cured meat I ate in my life. The fat on it has such a low melting point it basically dissolves in the mouth.
I also plan on making it on my own, but I just started a few weeks ago so I will see how a “normal” bresaola turns out first ahah