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. Drying is a method of food preservation that works by removing water, which is required for decay and the growth of microorganisms. ... A cut of beef. ... A view of Valtellina The church of Tresivio Valtellina (German Veltlin) is a valley in the Lombardy region of northern Italy, bordering Switzerland. ... Lombardy (Italian: Lombardia) is a region in northern Italy between the Alps and the Po river valley. ... The West face of the Petit Dru above the Chamonix valley near the Mer de Glace. ...

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. This article is about the term salt as referred to in chemistry. ... Screen shot of Spice OPUS, a fork of Berkeley SPICE SPICE (Simulation Program with Integrated Circuits Emphasis) is a general purpose analog circuit simulator. ... In polymer chemistry and Process Engineering, curing refers to the toughening or hardening of a polymer material by cross-linking of polymer chains, brought about by chemical additives, ultraviolet radiation or heat. ...

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. Bresaola may also be served with freshly shaved Parmesan cheese. However, the most common way to eat it is simply freshly cut, with a glass of wine, amongst friends. Hors doeuvre (or alternatively appetizer or starter) refer to the food served before or outside of (French: hors) the main dishes of a meal (the œuvre). ... A bottle of olive oil. ... Binomial name Citrus X limon {{{author}}} Lemons are the citrus fruit from the tree Citrus X limon. ... Leafy arugula Arugula (American English) or rocket (Commonwealth English) is a type of leaf vegetable, for culinary purposes considered a sort of lettuce. ... Binomial name Piper nigrum L. Black pepper (Piper nigrum) is a flowering vine in the family Piperaceae, cultivated for its fruit, which is usually dried and used as a spice and seasoning. ... It has been suggested that this article or section be merged into Parmigiano_Reggiano. ...

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

Other names or similar products are Image File history File links Bresaola-Valt-IGP.jpg‎ Three slices of Bresaola della Valtellina I.G.P. and some olives a pickled onion and bread. ... Image File history File links Bresaola-Valt-IGP.jpg‎ Three slices of Bresaola della Valtellina I.G.P. and some olives a pickled onion and bread. ...

• 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. Bindenfleisch is an air dried meat that is produced in the Grisons region of Switzerland. ... A view of Valtellina The church of Tresivio Valtellina (German Veltlin) is a valley in the Lombardy region of northern Italy, bordering Switzerland. ... Grisons or Graubünden (German: Graubünden; Italian: Grigioni; Romansh: Grischun) is the largest and easternmost canton of Switzerland. ... In Spanish, cecina means meat that has been salted and dried by means of air, sun or smoke. The word comes either from the latin siccus (dry) or from the celtic ciercina related to modern Spanish cierzo or Northern wind. ... Pemmican is a concentrated food consisting of dried pulverized meat, dried berries, and rendered fat. ... Slinzega is a type of air-dried meat produced in Valtellina, Italy. ... Subfamilies Odocoilinae Cervinae Hydropotinae Muntiacinae A deer is a ruminant mammal belonging to the family Cervidae. ... Binomial name Equus caballus Linnaeus, 1758 The horse (Equus caballus, sometimes seen as a subspecies of the Wild Horse, Equus ferus caballus) is a large odd-toed ungulate mammal, one of ten modern species of the genus Equus. ... Two halves of a pig being delivered Pork is the meat taken from pigs. ... This article or section does not cite its references or sources. ...

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. Protected designation of origin (PDO), protected geographical indication (PGI) and Traditional Speciality Guaranteed (TSG) are geographical indications defined in European Union Law to protect regional foods. ...

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. Braising, not to be confused with Brazing, is cooking with moist heat, typically in a covered pot with a small amount of liquid. ...

External links

• Consorzio tutela Bresaola della Valtellina, PGI Consortium