Bresaola (or in Italian dialect brisaola) 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. Only the most prized part of the cow: the tip of the hip, is used for this cured meat. Using only mature, grass-fed cattle with virtually no fat and processed according to the strict PGI (Protected Geographical Indication) guidelines undergoing a long seasoning cycle. It has a distinctive spicey flavour. The salt curing takes place exclusively in Valtellina.