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
Biltong further few hours (or refrigerated overnight) and any excess liquid poured off before the meat is hung in the dryer. Other recipes, which were handed down from generation to generation, require the biltong to be left overnight in the vinegar, salt, and spice solution (between 12 and 24 hours). The spice mix traditionally consists of equal amounts of rock salt, whole coriander (slightly roasted), roughly ground black pepper, and brown sugar. The vinegar serves as a primary inhibitor of "Clostridium botulinum" bacteria, according to WHO (World Health Organisation); while the salt, coriander, pepper, and cloves all have antimicrobial properties. Traditionally