Bresaola

Bresaola^[a] 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.^[5] It originated in Valtellina, a valley in the Alps of northern Italy's Lombardy region.^[6]

Bresaola della Valtellina

The word comes from the diminutive of Lombard bresada ('braised').^[2][3][4]

Serving

As an appetiser (antipasto), bresaola is usually sliced paper-thin and served at room temperature or slightly chilled.^[7]

See also

• Italy portal
• Food portal

• List of dried foods
• List of smoked foods

Notes

1. /brɛˈzaʊlə/ breh-ZOW-lə, /brɪˈzoʊlə/ briz-OH-lə,^[1] UK also /brɛˈsaʊlə/ bress-OW-lə,^[2] US also /brɛˈsoʊlə/ bress-OH-lə,^[3][4] Italian: [breˈzaːola].