Air Dried Beef
Our Air-Dried Beef is similar to bresaola, a product that originated in Italy’s Lombardy region, and has a delicate flavour. After marinating in Red Wine for a week, then cured with rosemary & pepper for a further two, our beef is hung to dry for six weeks, firming up the texture and intensifying the red wine flavour and colour. We use the silverside cut from the animal, which is taken from the hindquarter just above the leg. The cut takes the cure well and is easy to slice thinly.