Bresaola is air-dried, salted beef that has been aged two or three months until it becomes hard and turns a dark red, almost purple color. It is made from top round, and it is lean and tender, with a sweet, musty smell. It originated in Valtellina, a valley in the Alps of northern Italy’s Lombardy region.
It is eaten as an appetizer, and best served as a carpaccio, with a drizzle of high quality extra virgin olive oil, a squeeze of lemon, and a grind of freshly cracked black pepper.
Bresaola is sliced thin, ready for serving.