Search: bresaola
Why: In the short story "Julia and Byron" by Craig Raine:
Here she is, her skin the reddish-brown of bresaola, trapping tennis balls between racquet and foot, crooking her knee, patting the plush.Answer: Salt-cured air-dried beef. Unlike prosciutto or pancetta, other cured meat products, bresaola is extremely lean, with little or no visible fat. It is eaten as an appetizer soon after slicing (to preserve moisture), maybe served like this:
Source: Wise Geek
The More You Know: It is aged 2-3 months, during which about 40% of its weight is lost.
