2019 sofi™ Bronze winner, this was considered by the Specialty Food Association the third best tasting artisan meat of any kind sold in America. This is made similarly to prosciutto, just with a whole muscle of beef that is slowly aged with precision to coax the moisture out till it is evenly dried enough to no longer require refrigeration to be safely eaten. We source perfectly marbled Wagyu beef, which adds just the right amount of interlaced fat to keep the lean muscle moist, yet fully flavored. So what makes ours better than any other artisan bresaola you may find? Ours is bigger, so takes more time, more precision, but also coaxes more flavor from the muscle. When it comes to animals that have not been raised using antibiotics and hormones, the larger the animal, the deeper the flavor. So yeah in this case, size does matter!
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