Browsing the great stuff on the Peck Italian foods website, i felt i had to share their description of ham ("bovine tights..." ?):
The technique of preserving meats by salting them has already been diffuse on the Alps since the Medieval times and it has become the common procedure in those areas, like Valtellina, where the mite climate favoured it enormously. Bresaola is obtained from the bovine tights aged between 2 and 4 years. They are subject to dry salting for 10-15 days. The usual cylinder-shaped pieces are aromatised with spices and wine and are sacked piece by piece in natural bowel. After a week, during which it gets dry and dehydrated, the ageing phase starts in fresh cellars and it lasts for 4-8 weeks. Peck guarantees an accurate selection of the best producers to provide you with a compact, elastic delicate and aromatised bresaola, without any trace of acidity. It is usually served wetted by lemon juice; a touch of high class could replace the lemon with mandarin.