Wagyu Bresaola

Owner and Salumiere, Antonio Fiache, is a fifth-generation salumi maker. His distinctive bresaola is made from prized Japanese Wagyu beef, a variety known for it's intricate marbling, delicate flavor and buttery texture. It is dry cured and rubbed with sea salt, black pepper, juniper, fennel pollen and fresh herbs. Sliced thin, it is perfect topped with fresh arugula, shaved Parmigiano-Reggiano, and finished with extra virgin olive oil. Size & shape of the slices will vary, but they will always taste great!