Bresaola (Girolamo) - 1.8kg apx

Bresaola (Girolamo) – ~1.8kg

This premium Bresaola is a dry-cured, air-dried beef made from a single muscle cut, following traditional curing techniques. Using hand-selected Australian beef, each piece is carefully trimmed of all fat, then salted and rubbed with a blend of spices, including juniper berries, cinnamon, and nutmeg. The meat is cured for several days, allowing the flavours to fully develop before being air-dried and aged for up to 3 months.

The result is a richly flavoured, refined Bresaola with a smooth, delicate texture. Best served thinly sliced and enjoyed at room temperature to appreciate its subtle spice and deep, umami character.

Tasting Notes

• Flavour: Deeply savoury with warm spice notes of juniper, cinnamon, and nutmeg
• Texture: Silky and tender, with a refined mouthfeel
• Aroma: Rich and earthy, with hints of warm spice and dry-aged beef

Serving Suggestions

• Serve thinly sliced with extra virgin olive oil, lemon juice, and cracked black pepper
• Pair with rocket, Parmesan, and balsamic reduction for a classic Italian-style dish
• Enjoy on a charcuterie board with olives, cheeses, and pickled vegetables
• Wrap around grilled asparagus or melon for an elegant appetiser
• Complement with full-bodied red wines such as Barbera, Nebbiolo, or Chianti

About the Producer

Girolamo is Fino’s in-house brand for locally made and imported foods with an Italian heritage. The name "Girolamo" pays homage to Father Girolamo “Jerome” Davadi, born in 1845 in Le Marche, Italy, who immigrated to Australia and became the first Italian Catholic priest in the rural town of Stanthorpe, Queensland. Father Davadi played a pivotal role in fostering grape cultivation, winemaking, and Italian culinary traditions in the region. His efforts helped establish the vibrant Italian culture that continues to thrive in Stanthorpe today.

For many years, Fino has proudly sponsored the Home-Made Salami and Olive Competition at the Stanthorpe Show—one of the longest-running events of its kind in Australia. This competition celebrates the region’s strong Italian community and its enduring culinary traditions.