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
Gammon (meat) in turn is derived from the Late Latin "gamba", meaning 'leg/hock of a horse/animal', which can ultimately be traced to Greek "kampe" meaning 'a bending/a joint'. In some English dialects a similarly derived 'gamble' refers to a 'leg'. Gammon (meat) Gammon is a British name for (a type of) ham. Like other hams, it is the hind leg of pork after it has been cured by dry-salting or brining, and it may or may not be smoked. Unlike most hams, but like bacon, it must be cooked before it is safe to eat. As such, it is the same as