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
Meat-jelly Festival the frog which, the legend says, was still blinking. This gave rise to the expression “blinks like a frog in the Miskolc meat jelly”, referring to a glazed look of dumbfounded surprise. After the incident the story was dispersed in the form of postcards and gifts all over the country. Kocsonya is a traditional cold meal which can be found in many European nations' cuisine. The recipe appears in the oldest cookbook, written in France in 1395. Kocsonya is a Hungarian meat jelly similar to aspic that is served as a chilled main course. It is traditionally made from pork