Bresaola di suino
Pork is becoming increasingly popular in gastronomic circles, which has given rise to new products such as a pork bresaola.
While ordinary bresaola is kind of dry with a strong flavour, pork bresaola is soft and mild. It bears a close resemblance to the Spanish lomo embuchado, which can be used as a substitute, if your local salumeria doesn’t store the Italian version. Both types of cured pork make a delicious starter, when served on a bed of arugula with a topping of diced tomatoes, parmesan cheese and a green oil of arugula and rosemary, and they make a great supplement or alternative to other cured meats like prosciutto, speck and carpaccio.