Makers of Bresaola still use age-old meat preparation techniques. This famed meat specialty from the Lombardy region of Italy, where it is typically eaten raw. Despite all of its nutritional benefits, the traditional Bresaola is well known as a delicatessen item. Bresaola is salted and an air dried meat, made from the tenderloin or fillet. It has a very dark red color, and is eaten simply sliced thinly, with olive oil, lemon juice and black pepper. Keep Refrigerated.