Fiordland Wapiti Bresaola

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Fiordland Wapiti Bresaola2023-05-03T17:16:30+02:00

Fiordland Wapiti Bresaola

  • CourseStarter
  • Preparation1 month
  • Difficultymedium
  • Gamefallow deer
  • Calories100 - 300
  • ActivityM 14’ F 19’
  • Persons4


Kg 1,5 top round (topside) of Fiordland Wapiti (Elk) (substitute for wild venison)
G 37,5 kosher salt
G 30 brown sugar
G 4 curing salt
G 8 black pepper
G 3 rosemary
G 5 thyme
N 5 juniper berries


  • Grind all curing ingredients in a mortar and pestle to a powder.
  • Rub the mix all over the meat.
  • Vacuum pack the meat and the cure, or place in a non-reactive container or sandwich bag, and refrigerate for 14 days, turning the meat over in the cure every few days.
  • Wrap the meat in a single layer of muslin cloth and hang at 12 °C (54 °F) – preferably 75% humidity – for between 2 and 8 weeks until it has lost 30% of its weight. It is important to have gentle airflow around the meat. If you don’t have a suitable environment for hanging charcuterie you could use a wine chiller or your domestic fridge by using a small fan to aid in drying.
  • Slice thin and eat with a drizzle of good olive oil or use in a salad with rocket and pecorino cheese.



Wine CouplingMarsala DOC Oro Superiore Riserva

Other Info

Kcal 150*

*For every medium-low speed running activity (8Km/h), the AVERAGE calorie consumption is of approximately 8Kcal x Kg x height, considering an average female weight of 60 Kg and an average male weight of 80 Kg.

Fiordland Wapiti is a rare breed of Elk unique to the Southern Alps of New Zealand. This simple, classic cure rewards the patient chef with a delicious snack to add to charcuterie and antipasto shared plates.