Its a German-Swiss air dried beef similar to brescola. Anyone tried to make it. I tried some the other day made by a deli here and its amazing but i cant find a recipe. Any ideas
Well here is a link to bresaola
http://mattikaarts.com/blog/charcuterie/bresaola/
Or
http://lpoli.50webs.com/index_files/bresaola.pdf
I have made Bresaola a few times. From the description I read of Bunnerfleish; should be very similiar.
To me they are virtually identical in taste. The Swiss Bündnerfleisch is generally formed into a rectangular brick and the Bresaola, just over the border, is usually roundish. I just use Poli's Bresaola recipe and the Swiss who eat it think it's genuine Swiss Bündnerfleisch.
Ed. Forgot to mention. The way it is typically eaten in the Milano area is to put a single layer of the meat on a plate, sprinkle with some fresh lemon juice and then add a bit of nice fruity varietal EVOO.