Bresaola

The Valtellina Valley in Lombardy has a long tradition of curing and air-drying beef which is then thinly cut and sprinkled with lemon juice and oil at the last minute for serving as an antipasto. Round in shape and only lightly salted, bresaola is not dissimilar to the Swiss Bündnerfleisch. It may have been invented to provide a source of protein when fresh meat was scarce.