Bresaola 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. It is made from top (inside) round, and it 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 ('braised').
Serving As an appetiser (antipasto), bresaola is usually sliced paper-thin and served at room temperature or slightly chilled.
See also
List of dried foods List of smoked foods
Notes
References
External links
Consorzio tutela Bresaola della Valtellina, Protected Geographical Status Consortium