Produced with fresh crossbred Aberdeen Angus meat, born in Ireland and finished in Italy with a grain-rich diet.
The salting is done dry with salt and spices according to an exclusive recipe. It is vacuum massaged multiple times to ensure the seasoning penetrates to the core. Subsequently, it undergoes cold finishing with beech wood. The average aging period is four months. A unique and exclusive product with an enticing flavor for the most refined palates.
