It comes from beef from the famous breed of the same name native to the Japanese region Kobe.
Security policies (change them with customer reassurance module)
Shipping policies (change them with customer reassurance form)
Policies for returns (change them with customer reassurance form)
Wagyu meat (Wagyubeef) is the best meat, the most valuable and, according to the word of many, the most expensive in the world.
But there are good reasons why it is. It has an unmistakable Marbleization, which means it has a lot of intramuscular fat.
It is precisely this Marbleization that makes the meat so tender and aromatic.
Fats are not unhealthy or harmful at all.
This type of fat has a constellation of omega 3 and 6 ideal for human nutrition.
This type of fatty acid cannot be produced independently from our body, so we must take it through our diet.
A comparison of other breeds of beef, the meat of Wagyu accounts up to 30% more of unsaturated fats.
It comes from beef from the famous breed of the same name native to the Japanese region Kobe.
Specific References
No customer reviews for the moment.
It is simply the best bresaola in Valtellina, marked by the IGP brand.
The Fontana di Trevi box has cured meats, cheeses and typical Roman sauces of excellent quality.
The perfect box for spicy lovers.
The cooked ham Gran Biscotto always in its recipe unchanged for over 30 years: classic taste, slowly steamed.
Flavored whole turkey breast according to the original recipe of Attilio Lenti, hand tied and roasted in the oven.
La cecina di León (pronunciato sesìna) is a variety of animal preserves that is processed in the province of León with beef.
Its characteristic spicy taste comes from the processing of fresh pork bacon with the addition of chili.
Herbal gourmand salami is characterized by a sweet taste, slightly smoked.
Small is a small roasted ham weighing about 1.5 kg, great for family consumption but it could be a valid solution in the horeca channel for filling of delicious sandwiches.
The mortadella two towers stands out for the high quality of the cuts used (shoulder and thin thigh) and a particular lightness.
Porchetta di Ariccia is a type of pork, a dish made of cooked pork, typical of the municipality of Ariccia, in the province of Rome.
The Lardo di Pata Negra was born from the idea of norcini Cerù to bind the latiny and ancient traditions of two Mediterranean peoples, the Italian and the Spanish, to create a combination of flavors that finds roots in the woods of great oaks and in the ancient ways of living in the countryside.
The Amatrician cheek is a specialty of the municipalities of Amatrice and Accumoli in the province of Rieti, and of Campotosto in the province of L'Aquila, used above all for the realization of a sauce to season the pasta said to the amatrician.
Spanish salami gourmand with black pepper with a delicate and smoked taste.
Speck d'anatra smoked by about 600g presents itself as the processing of the duck's breast so it is known an external surface consisting of duck fat