Expertly seasoned and slowly dry aged over two months by the fifth generation Citterio family charcutier
Combines Wagyu beef with the air drying conditions of the valleys surrounding Sondrio
Wagyu is renowned for its intense marbling, melt in the mouth texture and distinct flavour
Wagyu cattle reared and conditioned with care and respect, freely grazing on British pasture and fed a specially enriched diet
The combination of fresh, dry Alpine air and the warm valley air of the province of Sondrio, Italy provide ideal conditions for slow dry-aging of the Wagyu beef to create bresaola
Allow bresaola to adjust to room temperature for 30 minutes before eating for enhanced flavour.
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