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
Goat meat 40 pounds of meat, however, which is much less than from cattle or pigs, often making goats unsuitable for modern meat processors. Goat meat Goat meat or goat's meat is the meat of the domestic goat "(Capra aegagrus hircus)". Goat meat from adults is often called chevon and "cabrito", "capretto", or "kid" when it is from young animals. While "goat" is usually the name for the meat found in common parlance, producers and marketers may prefer to use the French-derived word chevon (from "chèvre"), since market research in the United States suggests that "chevon" is more palatable to consumers than