An Italian air-dried, salted beef that's aged for 2-3 months until it becomes dark red and develops a firm texture. It's sliced paper-thin and has a sweet, musty flavor with hints of iron and salt.
From the Lombard dialect 'brasaola,' possibly derived from 'brasa' (ember) referring to the traditional practice of drying meat near warm embers. This preservation method originated in the Valtellina valley of Northern Italy, where the alpine climate provided ideal conditions for air-curing.
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