Bresaola

Bresaola (/brɛˈzaʊlə/ breh-ZOW-lə, /brɪˈzoʊlə/ briz-OH-lə,[1] also UK: /brɛˈsaʊlə/ bress-OW-lə,[2] US: /brɛˈsoʊlə/ bress-OH-lə,[3][4] Italian: [breˈzaːola]) is air-dried, salted beef (but it can also be made of horse, venison and pork) that has been aged two or three months until it becomes hard and turns a dark red, almost purple colour.

Legs of beef are thoroughly defatted and seasoned with a dry rub of coarse salt and spices, such as juniper berries, cinnamon and nutmeg.

As an antipasto, bresaola is usually sliced paper-thin and served at room temperature or slightly chilled.

[citation needed] The bresaola produced in Valtellina is a protected geographical indication (PGI) under EU Regulation 2081/92.

Since this designation, dried beef made outside Valtellina may carry a generic name such as viande séchée.