Wagyu

Made from tip of the hip beef from the highly prized “WAGYU” breed. The meat is hand-salted with a curing mixture of salt, herbs and spices. This is followed by lengthy curing for more than 6 months, to bring all the aromas to their peak.

When sliced, this bresaola is ruby red and marbled with fat, making it melt in the mouth.

Its strong, lingering fragrance and flavour include notes of butter and a hint of hazelnut.