Bresaola is air-dried, salted beef that has been aged for two or three months until it becomes hard and turns a dark red, almost purple color.

It is made from top round, and is lean and tender, with a sweet smell. It originated in Valtellina, a valley in the Alps of northern Italy's Lombardy region. 

As an antipasto, bresaola is usually sliced paper-thin and served at room temperature or slightly chilled. It is most commonly eaten on its own, but it may be drizzled with olive oil, lemon juice, and balsamic vinegar, and served with rocket ( rucola, arugula) salad, cracked black pepper, and freshly shaved Parmesan cheese.

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