Bresaola

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Bresaola is air-dried salted beef fillet that has been aged about 2-3 months until it becomes hard and a dark red, almost purple colour. It originated in the Valtellina valley in northern Italy's Lombardy region, with pieces of beef being strung up to cure in the cool Alpine air.

It is lean, has a sweet, musty smell and is tender.

Its rich taste stems from a strict trimming process, where legs of beef are thoroughly defatted and seasoned with a dry rub of coarse salt and spices. It is then left to dry for a few days. Afterwards a curing period follows, which lasts between one and three months depending on the particular bresaola's weight. Up to 40% of the meat's original weight is lost during aging.

As an antipasto bresaola is usually served at room temperature or slightly chilled, is sliced paper thin, and is drizzled with olive oil, lemon juice, rocket salad (also known as rucola) and a smattering of cracked black pepper (the so-called carpaccio). Bresaola may also be served with freshly shaved Parmesan cheese.

Some Bresaola della Valtellina(PGI/IGP) and some olives, a pickled onion and bread.

Other names or similar products are

beef prosciutto,
Bünderfleisch (produced in Valtellina's neighbouring Grisons, in Switzerland)
viande séchée
Cecina dried and smoked beef from León and elsewhere in Spain
Suschenaja govjadina, fumigated air-dried beef from Southern Russia
Suho meso, form the Slavian countries, it is first dried and then cooked
Charque dulce, from Brazil
Tasaio South America
Pemmikan/Pemmican Canada
Deng-deng India

Slinzega is produced with the same method in Valtellina, but with smaller pieces of meat, thus having a stronger taste. In this case other types of meat, such as deer, horse, pork, etc. can be used. Its shape and taste are similar to Biltong, from South Africa.

Sliced bresaola should be stored well-wrapped in a refrigerator.

Nowadays, the Bresaola produced in Valtellina can be labeled as PGI, or Protected geographical indication. It is thus protected by the European Union, with Regulation 2081/92.

The word comes from the Italian, diminutive of Italian dialectal bresada, which is the past participle form of brasare, meaning to braise, from French braiser.