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
Biltong fraction to let out moist air, can dry the meat in approximately four hours. Although oven dried is ready to eat a day or two after preparation, traditional biltong makers still consider slow dried meat to be safer and of superior quality. Biltong differs from jerky in three distinct ways: Biltong is a common product in Southern African butcheries and grocery stores, and can be bought in the form of wide strips (known as "stokkies", meaning "little sticks"). It is also sold in plastic bags, sometimes shrink-wrapped, and may be either finely shredded or sliced as biltong chips. There are