Bresaola refers to a cured raw beef that is often served in thin slices as an antipasto. The beef is taken from the prime fillet, is cured in salt, air dried, aged for about 2 months and then pressed to produce a dark red meat. It is usually thinly sliced, drizzled or dressed with olive oil, lemon juice, and black pepper before serving.
Bresaola pronounced as "brehsh-ay-OH-lah" was produced and originated in Lombardy, Italy.
List of books: Bresaola