Bresaola is air-dried slated beef made according to the tradition of Valtellina, an Alpine valley in Lombardy. Made using lean meat, often the eye of round cut, bresaola has a deep ruby, almost purple, color that darkens during aging. To make bresaola, carefully trimmed meat is lightly salted and marinated in red wine and mixture of spices. The beef is left to cure for over a week, and then it is air-dired for one to three months. During this time, the meat develops a velvety texture and a gratifying gaminess. In Italy, bresaola is often served sliced paper thin, drizzled with olive oil, a squeeze of lemon and freshly ground black pepper.