THE ALPINE LACE SWISS CHEESE DIARIES

to make bresaola, lean cuts of beef are trimmed of extra fat by specialist artisans. each bit is then flavored with a mix of salt, black pepper, and whatever other regional flavorings are to be extra. from time to time, it could be wine; other occasions, lively seasonings. Hailing from Milan, the funds of Lombardy in Italy, this salami carries a l