There is not a whole lot of time to take pictures at work so don't beat me up over the skinny little slideshow here. I took this pictures early this morning while I was alone at about 6 AM. By that hour, Trent Hendricks (the farm's founder and the guy who actually runs the place 24/7) is usually up and about. But as I found out an hour later, he and his wife Rachel had been up till 3 AM chatting with Ben would come out from Waco, TX to learn about how Trent runs his raw milk dairy.
The photos show the early stages of preparation for Bresaola a form of air dried beef that is made in the Italian Alps. As far as I know, I've never had Bresaola before. I have eaten a hell of the Swiss German air dried beef called Bunderfleisch, and am curious to see how similar they are.
The process of making Bresaola are as follows: Raise a cow, slaughter it, and remove two eye-rounds from the anterior portions of the hind legs. Trim off all of the fat an connective tissue (silverskin). Rube then with cure, let them sit for 3 or four days and rube them again. Scrap off the cure and hang them for 2-3 months in a humid (>60 % humidity and < 60 degrees F temp.) room with a steady but weak breeze.