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
Smoked meat are the Ashkenazi Jewish communities in Europe, and is often associated with other foods popularized by Jewish communities, such as bagels. In the United States it is referred to as pastrami, which is derived from the (pronounced "pastrómeh"). However, lovers of pastrami vociferously argue that the consistency, flavoring, seasoning and color of pastrami differs significantly from that of smoked meat. Pastrami comes in two flavors-"old fashioned" which is a process where the meat is naturally aged or cured and "regular" a process whereby additives are used to age the meat. Both the dish and the word were brought to North