FLAVOUR IS A FRONTIER Natoora Marinated Black Angus Cured Beef - A traditional variety of cured beef shoulder from the Garfagnana and Serchio Valley in Tuscany, Italy. - Made using the hind leg of the Black Angus cattle, considered one of the finest cuts available.  - Halfway between a carpaccio and a bresaola, it is traditionally marinated for a month in stone basins in a cure of salt, pepper, cinnamon, bay leaves, rosemary and other herbs of the mountains.  During this period the meat absorbs the flavours without drying out.  - The result is a tender, fine-grained salumi with a distinct flavour of its mountain region.  - Rarely seen outside of Italy, Natoora source Marinated Black Angus Cured Beef (Manzo di Pozza) from its native region of production. - Produced for Natoora by Bernardini Gastone, who have been making charcuterie for over 150 years. They respect local traditions and tastes in search of the perfect charcuterie. - Freshly sliced at Natoora in Bermondsey, London.  Take it further - Pair with thinly sliced fennel and rocket.  - Served with simple bread and rich Tuscan olive oil.  Natoora's radical approach to seasonal sourcing is shaping the future of food - We are revolutionising the food system. - We work direct with growers who value flavour, biodiversity and heritage over yield.  - We give them the support they need to build a better future for food, rooted in small scale, sustainable agriculture that gives back to our planet.