[PAR] [TLE] Slinzega [SEP] Slinzega is a type of air-dried meat produced in Valtellina, in the Italian Alps.  It is made in a similar manner to Bresaola, with smaller pieces of meat, which therefore bear a stronger taste.  According to some sources it originally used horse meat rather than beef.  Nevertheless, today virtually any type of meat is suitable to its production, the most common being beef, deer and pork. [PAR] [TLE] Bresaola [SEP] Bresaola (] ) is air-dried, salted beef (but also horse, venison and pork) that has been aged two or three months until it becomes hard and turns a dark red, almost purple colour.  It is made from top (inside) round, and is lean and tender, with a sweet, musty smell.  It originated in Valtellina, a valley in the Alps of northern Italy's Lombardy region.
[PAR] [TLE] Slinzega [ SEP ] Slinzega is a type of air - dried meat produced in Valtellina , in the Italian Alps . It is made in a similar manner to Bresaola , with smaller pieces of meat , which therefore bear a stronger taste . According to some sources it originally used horse meat rather than beef . Nevertheless , today virtually any type of meat is suitable to its production , the most common being beef , deer and pork . [PAR] [TLE] Bresaola [ SEP ] Bresaola ( ] ) is air - dried , salted beef ( but also horse , venison and pork ) that has been aged two or three months until it becomes hard and turns a dark red , almost purple colour . It is made from top ( inside ) round , and is lean and tender , with a sweet , musty smell . It originated in Valtellina , a valley in the Alps of northern Italy 's Lombardy region .
Slinzega is made similarly to the salted beef that has been aged for what period?
Slinzega is made similarly to the salted beef that has been aged for what period ?
two or three months
two or three months