Bresaola

Italy's iconic air-dried cured beef, IGP-protected as Bresaola della Valtellina. Made from the lean inside-round muscles (typically punta d'anca, fesa, or magatello), salt-cured and air-dried for two to three months in the Alpine climate of the Valtellina valley. Sliced paper-thin and served with olive oil, lemon, and shaved Parmesan. The only widely-known European cured product made from beef rather than pork.