Wagu Bresaola

It is and honour to be using some of the countries most sought after beef, Robbins Island Wagyu 9+. You couldn't ask for a better starting point for making wagyu bresaola.

For this product the words Meat-Salt-Time (carne sal tiempo) couldn't be more important. 

After the salting process the beef is stuffed into a natural casing then hung for 2-3 months resulting in a rich nutty flavour profile.