New Batch of Wagyu Beef Bresaola

Our newest batch of Wagyu Beef Bresaola came out amazing! Its been a long road, but it was definitely worth the wait. 6 months ago we put this 7X Wagyu Eye Round on salt to cure for 30 days. Once off cure, we rub each piece with a spice blend of juniper berry, black pepper, coriander and fresh picked thyme and rosemary. We then case and net the pieces before hanging them in our state-of-the-art drying room for up to 5 months. Each piece will lose nearly 50% of its weight in water before finishing. The result is a beautifully marbled and perfectly dried whole muscle cure that when thinly sliced, melts in your mouth with an explosion of flavor. Imagine this show-stopper on one of our chef-inspired charcuterie boards at your next catered event! Also available wholesale.