Carpaccio of Bresaola: BEEF meat
Cut: Rump cut and cleaned by hand, by knife
Noble cut of meat. Lean. Diet product par excellence. Very short maturation period. Freshness and juiciness of the meat. Very different from seasoned bresaola. Both in texture and fragrance. This is a true carpaccio.
Seasoning: Maximum naturalness, only slight savoriness
GRAMMAGE AND PORTIONS: 65 g (5 thinly cut slices ) will give a yield of about 15 servings per kg. Ideal for a serving of carpaccio with a side dish. If you want to make a real second course with an extra slice you arrive at 85/90 g.
LOGISTICS: Delivery by refrigerated truck. Guaranteed cold chain with thermal boxes.