Bresaola (Punta D’Anaca or Bundnerfleisch) is an air-dried, cured, and aged top round, obtained from the more valuable cuts of the bovine thigh. Bresaola is intense, with a uniform red color, tender and soft texture, and a delicate flavor and spiced aroma.

This Uruguayan Bresaola is delicious when sliced thin and topped with olive oil, lemon juice, and capers, or arrange a few thin circles on a plate and top with a peppery green salad. Also excellent on hors d’ouvre trays, anti-pasto platters, or sandwiches.