Bresaola
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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.[1] It originated in Valtellina, a valley in the Alps of northern Italy's Lombardy region.[2]
The word comes from the diminutive of Lombard Script error: No such module "Lang". ('braised').[3][4][5]
Serving
As an appetiser (antipasto), bresaola is usually sliced paper-thin and served at room temperature or slightly chilled.[6]
See also
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Notes
References
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