Wagyu Bresaola is made using Australian Wagyu with 7 plus fat score. The attractive ruby red colour is interlaced with the intramuscular fat.
The topside cut is chosen for its high level of marbling and perfect formation. The whole muscle cured meat has a luscious silky mouthfeel and exquisite flavour. Slow ageing contributes to the sweet musky aromas and nutty finish.
The Bresaola is patiently nurtured, slow fermented and slow aged for 3 months without additives or hardeners. The result is a pure and authentic product with a smooth and clean palate.