Our Air-Dried Beef is similar to Bresaola, a product that originated in Italy’s Lombardy region, and has a delicate flavour. Marinating in Red Wine, then cured with rosemary & pepper, our beef is hung to dry for six weeks, firming up the texture and intensifying the red wine flavour and colour. We use the silverside cut from the animal, which is taken from the hindquarter just above the leg. Sliced thinly this is a real treat. .
Great Taste Award Winner 2016