It is a lean piece of beef fillet that is marinated in spiced brine, then cured for 2 months until it becomes very hard and a dark red, almost purple colour.

Bresaola is extremely difficult to slice without a professional slicing machine, so buy it ready-sliced or have the retailer do it for you. The slices should be as thin as possible but will have a firm, papery texture. Purchase bresaola very thinly sliced.

Serve as part of a platter of cold cured meats such as Parma ham and salami, or on its own garnished with top quality olive oil and black pepper, plus a few shavings of Parmesan cheese or salad leaves if desired.

Store well-wrapped in the fridge, either in the gas-flushed packaging in which it was bought, or in waxed paper or foil.

Use within a week, or follow the manufacturer's use-by date.