You might try it with some viande de Grison, the air-dried cured beef from Switzerland ($7.25).

Pastırma, a highly seasoned, air-dried cured beef in the cuisines of the former Ottoman countries.

The domestic and Swiss air-dried beef are aged considerably longer, making them drier.

The spicy air-dried beef, served thinly sliced, comes with a traditional garnish of cornichons.

These turn out to be slivers of bresaola (air-dried beef).

Bresaola (air-dried beef) served on a bed of mesclun was unremarkable.

There is also smoked, air-dried beef - pastrma - which is similar to pastrami.

There's something to please all palates on the city's fine menus including air-dried beef, venison, boar and suckling pig.

Bresaola, air-dried salted beef originally from the Valtellina valley in northern Italy.

But fine air-dried beef (bresaola) deserved better than a bed of tough arugula leaves and stems.