Pork bresaola tartare with origan and lemon

For the tartare Roughly cut the Bresaola and mix it with a mixer until it becomes. If you prefer, you use a knife instead, and cut the bresaola in small pieces. Put the chopped Bresaola in a bowl, and season it with two tablespooons of olive oil, organic lemon juice, and dried oregano. To finish Decorate the tartare with lemon zest and dried oregano leaves.