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
Horse meat horse meat ("paardenrookvlees") is sold as sliced meat and eaten on bread. "Zuurvlees", a southern Dutch stew, is made with horse meat as main ingredient. There are also beef-based variants. Horse meat is also used in sausages ("paardenworst" and "frikandel"), fried fast food snacks and ready-to-eat soups. In Norway, horse meat is commonly used in cured meats, such as "vossakorv" and "svartpølse", and less commonly as steak, "hestebiff". In pre-Christian Norway, horse was seen as an expensive animal. To eat a horse was to show one had great wealth, and to sacrifice a horse to the gods was seen as