Made with British Beef Expertly seasoned and slowly dry aged over two months by the fifth generation Citterio family charcutier, combining iconic Wagyu beef with the ideal air drying conditions of the valleys surrounding Sondrio for a uniquely rich and full flavour Wagyu has long been considered a national treasure in Japan, renowned for its intense marbling, melt in the mouth texture and distinct flavour. Our Wagyu cattle have been reared and conditioned by Specialist Farmers with the utmost care and respect, freely grazing on acres of British pasture and fed a specially enriched diet. The combination of fresh, dry Alpine air and the warm valley air of the province of Sondrio, Italy provide the ideal conditions for the slow dry-aging of the Wagyu beef to create bresaola. Allow the bresaola to adjust to room temperature for 30 Minutes before eating, to allow the fat to warm for an enhanced flavour.