Bresaola or brisaola (from the Italian word for 'braised') is made from the lean top round of beef, cured with salt, juniper berries and spices, and then air dried for two to three months. It's always served as an antipasto, sliced paper thin, or in a salad (similar to carpaccio) with rocket, shaved parmesan and olive oil with a squirt of lemon or balsamic vinegar. Bresaola produced in Lombardy's Valtellina (where it may have originated) has IGP status.
Bresaola is also made with donkey and horse.
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