Our premium Bresaola Wagyu is produced through an innovative and patented production method, METODO ZERO®, validated by SSICA, the Parma Experimental Laboratory for food preservation, controlled by Italian Ministry of Agricolture.This is made starting from excellent Wagyu fresh beef inside round cap off cuts, born, raised and slaughtered in Australia, salt rubbed by hand, without use of any preservatives (zero nitrite and nitrate) and other allergens, and finally dry cured with a very long maturation and aging. The product is vacuum packed in aluminium bag. Complies with current EU laws.
1) We use fresh premium beef meat only.
2) Metodo Zero® means Zero Nitrites, Zero Nitrates, Zero Gluten, Zero Lactose.
3) We dry-rub each fresh raw meat piece by hand with our secret recipe.
4) We let our bresaola in a long rest both after salting and stuffing
5) To fully enhance all the aromas and flavours we include a very long aging period.
INGREDIENTS: Beef, salt, natural flavours
Appearance: whole piece
STORAGE CONDITIONS: Storage Temperature for vacuum packed product: +2°/+7° C
SHELF LIFE: 150 gg under storage conditions laid down
CHEMICAL PROPERTIES: Moisture: g/100 g 53,53
Ashes: g/100 g 4,60
Nitrogen, protein (by calculation): g/100 g 31,38
Total Chloride (expressed as NaCl): g/100 g 3,70
Aw: 0,93 pH: 5,39, Nitrite: absent; Nitrate: absent
NUTRITION INFORMATION (per 100 g): Energy: 899Kj/214 Kcal
Fat: 9,5 g of which Saturates: 3,7 g
Carbohydrate: 1,2 g of which Sugars: < 0,5 g
Protein: 31,4 g Salt: 3,7 g
ORGANOLEPTIC QUALITIES: Typical smell, pleasant Typical taste, sweetly spiced Natural burgundy red color, typical for a zero preservatives cured meat
PRESERVATIVES AND ALLERGENS: Preservatives (Nitrite e Nitrate): Absent
Allergens (also by cross-contamination): Absent
GMO-free: Produced from non-GMO ingredients