This famed specialty from the Valtellina in the Lombardy region of Italy, is known as dry cured beef – air dried, salted and cured, typically made from the tenderloin. Processed using exclusively fresh, and not frozen meat, it is “Halal” certified.

Produced from the tip of the hip of Black Angus cattle, presenting the medium grade marbling with full and fragrant taste. Can be eaten with olive oil, lemon juice and black pepper.