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 America with the wave of Jewish immigration from Bessarabia and Romania in the second half of the 19th century; it is similar to roast brisket, a signature dish of the local Jewish cuisine of these regions. Smoked meat, also known as salt beef in London, is cured, spiced, and flavoured in ways similar to corned beef. Difference in meat cut and spicing mean that smoked meat's taste is different from either of these, and even varies among recipes. Smoke meats from the southern United States, also known as Barbecue or BBQ were developed to use the "cheaper" cuts of meats,