Slinzega is made in a similar manner to Bresaola but using a smaller muscle of the beef, usually the topside or rump, covering the tenderloin. This results in a more concentrated flavour and a more chewy consistency. Domenico and Maria’s Slinzega is made according to old traditions. The meat is seasoned with a dry rub of coarse salt and spices such as juniper berries, cinnamon and nutmeg and left to cure for a few days. It is then air-dried for 1 month. Slinzega has a decisive but pleasant flavour, very similar to aged meat.
Domenico's Slinzega is delivered vacuum packed and will last for months unopened in the fridge. Once open wrap it in a clean cloth, keep it refrigerated and eat within 3-4 weeks.
How to use
If possible open the vacuum package one or two days before you want to use your Slinzega. Wrap it in a clean cloth and let it breathe a couple of days in your fridge. This will improve both its taste and consistency. Slinzega is better sliced a bit thicker then Bresaola, which makes it the ideal cut if you don't have a slicing machine. To use it slice it not too thinly and let it come to room temperature. It will pair magnificently with Nino's Olive Oil and Leonardo's 12 -month Parmigiano
400 - 700g
Slinzega as Bresaola is a very lean meat. It is therefore great to provide a deep meaty flavour without adding too many calories.
- Serve it as Bresaola: slice it not too thinly and lay it on a large plate. Shave some of Leonardo’s 12-month old Parmigiano on top of it (use a vegetable peeler to easily make shavings). Dress some rocket salad with a vinaigrette of Nino’s Olive Oil and lemon juice (do not add salt, there is enough of it in the meat & cheese) and place it in the middle of your plate. Give the whole plate a good grind of black pepper.
- You can use the same combination on a bruschetta or in a sandwich.
- Serve it on a cold meat plate together with Luciano’s Prosciutto, Gabriella & Pietro’s Salami, Stephanie’s Magret & Duck Salami and some pickles. Add a tomato/mozzarella salad (seasoned with Nino’s Olive Oil and Glauco’s Oro Nero) and some crusty bread for a magnificent lunch
- Make a hearty salad by slicing some Slinzega into match sticks and combining them with some lettuce, rocket salad, thinly sliced fennel, marinated artichoke hearts, sliced almonds and shavings of Leonardo’s 12-month old Parmigiano. Dress with a vinaigrette of Nino’s Olive Oil, lemon juice, salt and freshly ground black pepper
What about Domenico
Even within Valtellina which is renown for its Bresaola, we were blown away by the quality of Domenico's products!
Domenico and Maria started their local butchery 30 years ago in one small city of the Valtellina region, in the North of Italy. “When we arrived here” remembers Maria, “there were no supermarkets in the area and we were the only butcher around. We started our production for the people living around us and very quickly decided to transform the high quality local beef into delicious Bresaola”.