This choice of bresaola, which is a premium item, is better presented when it is sliced into pieces that are so thin as to be like paper so that its skilled textures and subtle flavors can be fully revealed. It is truly an eye-catching item in any charcuterie board because it goes well with aged cheeses, roasted nuts, and fresh fruits including figs or pears. As a distinctly unique starter, place them on top of a slice of warm and crusty bread drizzled with truffle oil, or pair it with a light citrus salad. Moreover, it is an essential add-on to luxury sandwiches, they can be layered with burrata and arugula, and they can be a part of a delicate pasta dish that has a natural umami and savory depth. Whether you are having it alone or it is part of an exquisitely made food, this one is the proof of the best aged meat making tradition.
The combination of the lean bresaola and the marbled coppa is perfectly matched with the medium to full-bodied red wines like Nebbiolo, Agiorgitiko, or Chianti, which in turn, are the best choice to naturally rich cured of these foods. Balsam aged vinegar or a good truffle-infused olive oil increases their complexity, whereas a barrel-aged whiskey or grappa adds to the experience their warmth and depth. If you want a pairing with less weight, a fresh Assyrtiko or a dry rosé would make an excellent choice as it will provide a contrast as fresh as the one you desire against the full matured depth of flavors in the selection.
