Question: Slinzega is made similarly to the salted beef that has been aged for what period?
Context: Bully beef (or corned beef in the United Kingdom) refers to the variety made from finely minced corned beef in a small amount of gelatin (bully beef; from the French "bouilli" "boiled"), and is sold in distinctive, oblong cans, just as in the United States and Canada, or in slices from supermarkets.  It is mainly imported from Argentina, Brazil, or Uruguay.  Bully beef and hardtack biscuits were the main field rations of the British Army from the Boer War to World War II.  It is commonly served sliced in a corned beef sandwich.  Hash and hotch-potch, in which potatoes and corned beef are stewed together, are also made.  Tinned corned beef is also used in mainland Europe.  Army bully beef rations were replaced in 2009 by mushroom pasta and halal dishes for troops stationed in Afghanistan. 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. Aleksandr Lukich Ptushko (Russian: Алекса́ндр Луки́ч Пту́шко , Ukrainian: Олександр Лукич Птушко ; 19 April [O.S. 6 April] 1900 in Lugansk, Russian Empire (now Luhansk, Ukraine) – 6 March 1973 in Moscow, Soviet Union) was a Soviet animation and fantasy film director, and Meritorious Artist of the RSFSR.  Ptushko is frequently (and somewhat misleadingly) referred to as "the Soviet Walt Disney," due to his prominent early role in animation in the Soviet Union, though a more accurate comparison would be to Willis O'Brien or Ray Harryhausen.  Some critics, such as Tim Lucas and Alan Upchurch, have also compared Ptushko to Italian filmmaker Mario Bava, who made fantasy and horror films with similarities to Ptushko's work and made similarly innovative use of color cinematography and special effects.  He began his film career as a director and animator of stop-motion short films, and became a director of feature-length films combining live-action, stop-motion, creative special effects, and Russian mythology.  Along the way he would be responsible for a number of firsts in Russian film history (including the first feature-length animated film, and the first film in color), and would make several extremely popular and internationally praised films full of visual flair and spectacle. Pearson's Salted Nut Roll is a candy made by the Pearson's Candy Company of Saint Paul, Minnesota and is available in the Midwestern United States.  It has a nougat center that is surrounded in a layer of caramel and then covered with salted Virginia peanuts. Pearson's use of reduced lactose whey is unique among nut roll manufacturers and makes this confection easier to digest for lactose-sensitive individuals.  The Salted Nut Roll is available in a variety of sizes and has had chocolate-covered limited editions and there have been non-seasonal spin-off products such as the Salted Pecan Roll. 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. A salted duck egg is a Chinese preserved food product made by soaking duck eggs in brine, or packing each egg in damp, salted charcoal.  In Asian supermarkets, these eggs are sometimes sold covered in a thick layer of salted charcoal paste.  The eggs may also be sold with the salted paste removed, wrapped in plastic, and vacuum packed.  From the salt curing process, the salted duck eggs have a briny aroma, a gelatin-like egg white and a firm-textured, round yolk that is bright orange-red in color. Secca de bœuf or Secca d'Entrevaux is a type of dried salted beef made in Entrevaux.  Similar to the Swiss "Bündnerfleisch", it is typically eaten as a starter, thinly sliced and served with virgin olive oil, lemon juice, and sliced tomatoes. Chipped beef is a form of pressed, salted and dried beef that has been sliced into thin pieces .  Some makers smoke the dried beef for more flavor.  The modern product consists of small, thin, flexible leaves of partially dried beef, generally sold compressed together in jars or flat in plastic packets.  The processed meat producer Hormel once described it as "an air-dried product that is similar to bresaola, but not as tasty." Carne-de-sol (] , locally ] , Portuguese for "sun meat"), or jabá (] ) is a dish from Northeastern Brazil.  It consists of heavily salted beef, which is exposed to the sun for one or two days to cure. Spiced beef is a cured and salted joint of rump or silverside beef, which is traditionally served at Christmas or the New Year in Ireland, especially County Cork.  It is a form of salt beef, cured with spices and saltpetre, and is usually boiled, broiled or semi-steamed in water, Guinness (or a similar stout), and then optionally roasted for a period after.
Answer: two or three months