Slinzega is a type of air-dried meat produced in Valtellina and Valchiavenna, in the Italian Alps. It is made in a similar manner to bresaola, with smaller pieces of meat, which therefore bear a stronger taste. According to some sources, it originally used horse meat rather than beef. Nevertheless, today virtually any type of meat is suitable for its production; the most common being beef, deer and pork.
Characteristic[edit]
Aesthetically it looks quite similar to bresaola, but it is produced in much smaller sizes (300–800 g)[1] and has a much stronger flavor due to the aromatization with salt, cinnamon, cloves, garlic, bay leaf and pepper.
The charcuterie lasts about a month.[2]
See also[edit]
References[edit]
- ^ Lombardia, Regione (2014-01-13). Atlante dei prodotti tipici e tradizionali. Regione Lombardia.
- ^ Ballarini, Giovanni; Malerba, Fabrizia (2003). L'Italia dei salumi (in Italian). Touring Editore. ISBN 978-88-365-2934-6.
External links[edit]