I'm going to be making some Bresaola for the holidays and I was wondering what I should use to wrap the meat while it dries and where can I get it?

If your temp and humidity are okay (60˚ or so and 60-70%, respectively) you don't need to case it. You can tie it only.

Kevin, Thats gorgeous! Now that were getting into the cold weather back here I'm going to have to give this another go...

What a beautiful piece of meat. As usual thanks for the help Kevin.

That's not a pic of mine. But that's how I tie mine for hanging. I have no pics of my bresaola so I searched the Net till I found someone who tied the same and had a pic as well.

That's an eye of round, the same cut I use.