Bresaola is an air-dried, salted beef from Valtellina valley, in the Lombardy Alps of Italy. Modern Breasola is usually cut from top round, and undergoes a curing process that lasts about two to three months, during which the meat loses about 40% of its weight. The end product is a deep red, lean cut with a tender texture and a slightly sweet, aromatic flavor, often seasoned with spices such as black pepper, juniper berries, and garlic.
Bresaola is typically served thinly sliced as an antipasto, often drizzled with olive oil and lemon juice, and accompanied by arugula or shaved Parmesan. Compare carpaccio, which is a similar dish made with fresh raw beef.
It is protected by a PGI (Protected Geographical Indication) status in the European Union, ensuring its production is limited to specific areas following traditional methods.