Bresaola is
air-dried, salted
beef
Beef is the culinary name for meat from cattle (''Bos taurus''). Beef can be prepared in various ways; Cut of beef, cuts are often used for steak, which can be cooked to varying degrees of doneness, while trimmings are often Ground beef, grou ...
(but it can also be made of
horse
The horse (''Equus ferus caballus'') is a domesticated, one-toed, hoofed mammal. It belongs to the taxonomic family Equidae and is one of two extant subspecies of ''Equus ferus''. The horse has evolved over the past 45 to 55 mi ...
,
venison, and
pork
Pork is the culinary name for the meat of the pig (''Sus domesticus''). It is the most commonly consumed meat worldwide, with evidence of pig animal husbandry, husbandry dating back to 8000–9000 BCE.
Pork is eaten both freshly cooke ...
) 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
The Alps () are some of the highest and most extensive mountain ranges in Europe, stretching approximately across eight Alpine countries (from west to east): Monaco, France, Switzerland, Italy, Liechtenstein, Germany, Austria and Slovenia.
...
of northern Italy's
Lombardy
The Lombardy Region (; ) is an administrative regions of Italy, region of Italy that covers ; it is located in northern Italy and has a population of about 10 million people, constituting more than one-sixth of Italy's population. Lombardy is ...
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
{{Beef
Cuisine of Lombardy
Salumi
Beef
Smoked meat