Our venison bresaola is made in house in the classic Italian tradition. It is simply seasoned with sea salt and Chef Paganelli’s signature blend of spices, then air-dried and aged for three months.
We source our venison from local Wellington County farms in Guelph, Ontario. Their veal is ethically sourced, humanely raised and given vegetarian feed without the use of antibiotics, hormones or steroids.
Our venison bresaola is dairy free and gluten free.