At Ferme d'ORée, we raise an exceptional grass-fed Angus beef. Our secrets? First, we are probably the only farm in Québec that found a way to properly finish animals on grass. And that changes everything. Second, we work with the best Angus genetics from all over the world. Our cows are the best at what they do. At the Atelier d'ORée, we process these animals with care and respect, and we dry-age your beef to perfection.

Bresaola is air-dried, salted beef that has aged two or three months until it becomes hard and turns a dark red, almost purple colour. It is made from the inside round, and it is lean and tender, with a sweet, musty smell. It originated in Valtellina, a valley in the Alps of northern Italy's Lombardy region.

Ingredients: beef, salt, herbs, pepper, curing salt, sugar

Try this recipe:

Pizza Bresaola, Rucola e Parmigiano

The most famous pizza restaurant in Rome, di Baffetto, is a well-oiled machine that produced 4 delicious roman pizzas every 3 minutes. Pizza Romana is thin crust pizza. Here is Sarah’s favorite pizza: Pizza Bresaola, Rucola e Parmigiano. If at all possible, bake the pizza at 500-600 degrees C.

-1 package of ferme d’orée Bresaola

-a handful or two of arugula

-a handful or two of parmesan shavings

-a simple tomato sauce made from either fresh tomatoes or a high quality tomato can, some good olive oil, salt and pepper.

-fresh mozzarella

-pizza dough

Make a simple Margherita pizza with the tomato sauce and mozzarella, bake in hot oven until ready. Layer your bresaola, parmesan and handfuls of arugula over the baked pizza, grind some pepper over it and enjoy!