Signature Beef Bresaola – 100grams

Rp 80,000

Vivre Gourmet’s Signature house cured topside of beef using the traditional Italian method, made from 100% Indonesian local cattle from Sumatra.

The beef is trimmed to leave a little fat, then rubbed with our house blend of salt and spices and left to cure for 14 days. A drying period of between one and three months follows, depending on the weight of the particular bresaola, with the meat losing up to 40% of its original weight during aging. It is best served as antipasto, wafer thin at room temperature or slightly chilled. We like to eat it with arugula and a good parmesan with a bottle of chianti.  100grams per pack.

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