Obtained from fresh meat and selected cattle. Bresaola is air-dried, with the addition of natural aromas and seasoned according to a tradition that has been aged two or three months until becomes hard and turns a dark reddish, almost purple colour. It is made from the top hip on the topside and is lean and tender, with a sweet, musty smell. It originated in Valtellina, a valley in the Alps of Northern Italy's Lombardy region.