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 minor compared to pork, beef, and lamb. Smoked/cured horse meat is widely available as a cold cut under the name "hamburgerkött" (literally "hamburgermeat"). It tends to be very thinly sliced and fairly salty, slightly reminiscent of deli-style ham and, as a packaged meat, may list horsemeat (as "hästkött") as its primary ingredient. Several varieties of smoked sausages made from horse meat including "Gustafskorv" are also quite popular, especially in the province of Dalarna, where it is made. It is similar to salami or "metworst" and is used as an alternative to them on sandwiches. It is also possible to order