Bresaola is air-dried, salted beef that has been aged for 2 to 3 months until it becomes hard and turns a dark red, almost purple in colour. It is made from top (inside) round, and is lean and tender, with a sweet, musty smell. It originated in Valtellina, a valley in the Alps of northern Italy’s Lombardy region. 150g sliced and wrapped in deli paper.
