Bresaola
Bresaola (pronounced [breˈzaːola]), or in Italian dialect brisaola, is air-dried, salted beef that has been aged two or three months until it becomes hard and turns a dark red, almost purple colour. It is made from top (inside) round, and is lean and tender, with a sweet, musty smell. It originated in Valtellina, a valley in the Alps of northern Italy's Lombardy region.
The word comes from the diminutive of Lombard bresada (braised).
Production
A strict trimming process is essential to the rich taste. Legs of beef are thoroughly defatted and seasoned with a dry rub of coarse salt and spices, such as juniper berries, cinnamon and nutmeg. They are then left to cure for a few days. A drying period of between one and three months follows, depending on the weight of the particular bresaola. The meat loses up to 40% of its original weight during aging.
In Valtellina, a similar process is applied to smaller pieces of meat. This produces a more strongly flavoured product, slinzega, which is similar to South African biltong. Traditionally, horse meat was used for slinzega, but now other meats, such as venison and pork, are used, as well.
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