Salt-cured, air-dried beef fillet, served thinly cut as an antipasto.
- A cured and dried beef filet from Italy with an even more fragile texture but stronger flavor than that of prosciutto. A Swiss form of it is known as bundnerfleisch. This style is pushed into a rectangular shape and has now quite drier surface than bresaola. Both are offered thinly sliced with bread and good fresh fruit or pickled veggies.