Bresaola
Template:Short description Template:Use British English
BresaolaTemplate:Efn 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.<ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref> It originated in Valtellina, a valley in the Alps of northern Italy's Lombardy region.<ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref>
The word comes from the diminutive of Lombard {{#invoke:Lang|lang}} ('braised').<ref name="Oxford"/><ref name="AHD"/><ref name="MW"/>
Serving
As an appetiser (antipasto), bresaola is usually sliced paper-thin and served at room temperature or slightly chilled.<ref>Template:Cite news</ref>