Breasola is Italian dry cured beef.

beef sirloin1000 g2.20 lb.
Ingredients per 1000g (1 kg) of meat
salt28 g5 tsp.
Cure #26.0 g1 tsp.
pepper6.0 g3 tsp.
sugar5.0 g1 tsp.
cloves, ground1.0 g½ tsp.
garlic powder1.5 g1 tsp.
  1. Remove all fat, connective tissue and silver skin.
  2. Mix salt, Cure #2 and all ingredients together. Take ½ of the mixture and rub into the meat. Place in zip-loc® bag and put for 3 days into refrigerator.
  3. Remove from the bag and apply the second half of the mixture. Drain away any liquid from the bag. Place in refrigerator for 3 more days.
  4. Brush off excess mixture from the meat. Stuff into synthetic or collagen casings.
  5. Hang for 4 weeks at 54º F (12º C) to dry and mature.

Available from Amazon

Spanish Sausages

There is a negligible amount of information on Spanish sausages in English, and even the Spanish books offer only a few recipes with general information, very skimpy instructions and hardly any explanations. "Spanish Sausages, Authentic Recipes and Instructions" fills this void and the readers will know not only what is a chorizo, longaniza, salchichón, fuet, morcilla, butifarra, salchicha, sobrasada, fiambre, androlla, butelo, morcón as well as many others, but also learn how to make each sausage. Of special interest is a collection of 200 recipes which were chosen for their originality and historical value. The book is a highly recommended addition to personal and professional culinary additions.

The Greatest Sausage RecipesThe Art of Making Vegetarian SausagesMeat Smoking and Smokehouse DesignPolish SausagesThe Art of Making Fermented SausagesHome Production of Quality Meats and SausagesSauerkraut, Kimchi, Pickles, and RelishesHome Canning of Meat, Poultry, Fish and VegetablesCuring and Smoking FishHome Production of Vodkas, Infusions, and Liqueurs