The vast majority of Italian salumi are made with pork, but beef eye of round is the star here. Carefully crafted in Barre, Vermont, using the traditions from the Alps in Northern Italy, this ruby-red meat is nicely marbled and aged for 3 months with a touch of thyme, juniper, and black pepper.

This is a case of 16 3-oz packages of sliced Bresaola. These are vacuum sealed and shelf stable.