Bresaola Nutrition Benefits and Facts

Nutritional summary

Bresaola is a cured meat characterized by a high protein density and a lower fat content compared to traditional cured meats like salami, making it a frequent inclusion in specialized diets such as those for athletes or weight management .
The curing process for bresaola typically involves nitrates and nitrites for preservation; however, institutional monitoring indicates that most commercial samples do not exceed permissible safety limits established by European regulations .
The fatty acid profile of bresaola is significantly influenced by the animal's diet, with pasture-fed sources showing higher levels of n-3 fatty acids (omega-3s) and rumenic acid (a fatty acid associated with cardiovascular and gut health) .
Early research suggests that the digestion of bresaola proteins may release bioactive peptides (short chains of amino acids), though the specific health impacts of these compounds in humans require further study .

Interesting fact

Unlike most Italian salumi which are made from pork, bresaola is traditionally made from lean beef cuts like the top round, and its name may derive from the local term 'brasa' meaning embers, referring to the braziers once used to dry the meat.

Standout nutrients

EPIC

SOURCE

Sodium

EPIC

SOURCE

Protein

EPIC

SOURCE

Riboflavin (Vitamin B2)

SUPER

SOURCE

Vitamin B6

155

kcal per 100g

Protein32.4g

Fat2.60g

Carbs0.40g

Fat breakdown

Polyunsat0.40g

Monounsat1.10g

Saturated0.80g

Seasonality

Not available

Diet

Gluten FreeDairy FreeKetoPaleo

Sustainability

Heavier footprint

As a beef product, it has a significant environmental footprint regarding land use and methane emissions.

Confidencehigh

Storage

Refrigerate

3–5 days

Keep in original packaging or wrap tightly to prevent drying out.

Refrigerate After Opening

3–5 days

Flavour

Data & Sources

Harmonized from 1 validated source

Swiss Food Database

1 contributing source food

Claim citations

Characterisation of Dry-Salted Violino and Bresaola from Grass-Fed Bergamasca Sheep - PMC

[1]pmc.ncbi.nlm.nih.gov

Nutritional properties and consumer evaluation of donkey bresaola and salami: Comparison with conventional products

[2]www.sciencedirect.comsciencedirect.com

Biochemical and nutritional characteristics of buffalo meat and potential implications on human health for a personalized nutrition - PMC

[3]pmc.ncbi.nlm.nih.gov

Nitrate and Nitrite in the Diet: Protective and Harmful Effects ... - PMC

[5]pmc.ncbi.nlm.nih.gov

Total Lipids, Fatty Acid Composition, Total Cholesterol and Lipid-Soluble Antioxidant Vitamins in the longissimus lumborum Muscle of Water Buffalo (Bubalus bubalis) from Different Production Systems of the Brazilian Eastern Amazon - PMC

[6]pmc.ncbi.nlm.nih.gov

Very Low Energy Ketogenic Therapy (VLEKT), Not Only a Price Matter: A Comparison Study on Average Costs of VLEKT with Fresh Foods and Replacement Meals - PMC

[7]pmc.ncbi.nlm.nih.gov

Macronutrient requirements and intake by professional male rugby players - PMC

[9]pmc.ncbi.nlm.nih.gov

Coverage

Nutrients

FoodCompass

16.5

Version

Similar flavours

Explore flavour space →