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
The Cured treated and cured of the virus. The remaining 25% have proven resistant to the cure. The two groups are defined categorically as the Cured and the Resistant. The disease began five years earlier, and some of the Cured were in a feral state for nearly that long while Ireland was in a long-term national emergency. Many people in the general populace fear that keeping the Resistant alive could easily lead to another outbreak, and there is a considerable amount of civil unrest by the Irish citizenry. Senan, a young Irish man of about 25, is introduced as a Cured patient