Bresaola

Bresaola is an Italian processed meat made from beef that has been salted and air-dried, though it can also be made from horse, venison or pork, becoming hard and turning a dark red, almost purple color as it ages. It is crafted from the top, or inside, round cut and is lean and tender with a sweet, musty smell, undergoing an aging process of two to three months to reach its final texture and appearance. The delicacy originated in Valtellina, a valley in the Alps of Lombardy in northern Italy, and its name derives from a Lombard term for braised meat. Served as an appetizer, bresaola is typically sliced paper-thin and served at room temperature or slightly chilled, making it a popular antipasto in Italian cuisine.