- 1 bottle red wine
- 900g salt
- 15g saltpetre
- 200g brown sugar
- 2 tbsp black peper corns
- 2 tbsp juniper
- 400g carrot/sliced
- 6 chillies
- 1 L water
- 3k topside
Bresola
Ingredients
Method
Combine all the stuff bring to boil and cool
In a plastic bucket but the meat with the liquor and leave in the fridge for 4 days
Pat dry and hang in a warm dry place for 2 to 3 weeks untill dry
cut the outside off and slice thinly
Should be served with Pamesan and olive oil, maybe some pickled veg.
Built by Chefs. Powered by You.
For 18 years, The Staff Canteen has been the meeting place for chefs and hospitality professionals—your stories, your skills, your space.
Every recipe, every video, every news update exists because this community makes it possible.
We’ll never hide content behind a paywall, but we need your help to keep it free.
If The Staff Canteen has inspired you, informed you, or simply made you smile, chip in £3—less than a coffee—to keep this space thriving.
Together, we keep the industry connected. Together, we move forward.
![Scallop- Staff Canteen (4)[40].jpeg](http://s3-eu-west-1.amazonaws.com/tscsmallimages/2026/05/22/6624694d8b62b266067743d0/1779447353-77136a103639bc4c28-45146437.jpeg)
