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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').
See also
- List of dried foods
- List of smoked foods
Notes
References
External links
- Consorzio tutela Bresaola della Valtellina, Protected Geographical Status Consortium