Bresaola and spices, such as juniper berries, cinnamon and nutmeg. They are then left to cure for a few days. A drying period of between one and three months follows, depending on the weight of the particular bresaola. The meat loses up to 40% of its original weight during aging. In Valtellina, a similar process is applied to smaller pieces of meat. This produces a more strongly flavoured product, "slinzega", which is similar to South African "biltong". Traditionally, horse meat was used for "slinzega", but now other meats, such as venison and pork, are used, as well. As an antipasto, bresaola
Horse meat such as the United Kingdom, Australia, Ireland, the United States, and English Canada. It is also taboo in Brazil, Israel, and among the Romani people and Jewish people the world over. Horse meat is not generally eaten in Spain, except in the north, although the country exports horses both live animals and slaughtered meat for the French and Italian markets. Horse meat is consumed in some North American and Latin American countries, and is illegal in some countries. For example, the Food Standards Code of Australia and New Zealand definition of 'meat' does not include horse. In Tonga, horse meat