- Art of Charcuterie
WEIGHT: kg 2.
QUALITY: topside, the cut also used for Bresaola. The innermost part of the leg of beef, making it the leanest, softest part. Salting: by hand with a mixture of salt, finely ground spices (pepper and nutmeg) and flavourings (garlic and bay-leaf). Standing: after seasoning, the pieces spend 2 weeks in low temperature to absorb the spices and flavourings. Placed in the casing and left to stand for two weeks, followed by drying and chilling hanging in cold rooms for 3 days.
FLAVOUR: tasty and fresh, it melts in the mouth.
Gluten-free. Dairy-free. Only natural flavors.