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Bresaola is air-dried salted beef that has been aged two or three months until it becomes hard and turns a dark red, almost purple colour. A drying period follows, of between one and three months, depending on the weight of the particular bresaola. — “Bresaola - Wikipedia, the free encyclopedia”, en.wikipedia.org
And bresaola prepared in the way described is referred as Carpaccio - a rather common way of eating it. Adriano, the recipe is called "Carpaccio di bresaola ", an important distinction as "Carpaccio" used on its own is assumed,. — “Talk:Bresaola - Wikipedia, the free encyclopedia”, en.wikipedia.org
Before drying, the meat is treated with white wine and seasonings such as salt, onion and assorted herbs. It is also very similar to bresaola, which is produced in the neighbouring Italian province of Valtellina; unlike Bündnerfleisch, bresaola is not pressed, though.  Media references. — “Bindenfleisch - Wikipedia, the free encyclopedia”, en.wikipedia.org