Bresaola is air-dried, salted beef 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 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 may be drizzled with olive oil and lemon juice or balsamic vinegar, and served with rocket ( rucola, arugula) salad, cracked black pepper, and freshly shaved Parmesan cheese.