Bresaola – Tasting
Mark Bronkalla Today the Bresaola had lost enough of its weight to be ready for tasting. This is a continuation of my previous post on making the Bresaola . Started 1/5/19, tasting…
Today the Bresaola had lost enough of its weight to be ready for tasting. This is a continuation of my previous post on making the Bresaola . Started 1/5/19, tasting…