Ozaki Seasoned Products
WAGYU BRESAOLA
Hand-salted and massaged, following the traditional methods for authentic bresaola. Salting uses salt, pepper, garlic, bay leaves, and juniper berries.
WAGYU OZAKI
Cut: TOP SIRLOIN / RUMP
Aged 120 days - salted and spiced in tank for 35 days and aged under controlled humidity and temperature for 5 months
Note: Artisanal processing from Val Chiavenna, Produced in Italy. Weight: Whole bresaola 3 / 4 kg approx., Half bresaola 1.5/2.5 kg
Pack of 2 pcs - Vacuum packed
WAGYU SALTED BEEF
From a cut rarely used but characterized by tenderness and juiciness, a product rich in flavor, fresh, and versatile for all Italian and Fusion preparations. Summer dishes, fresh, quick but impactful Gentle salting and seasoning, always by hand using techniques from Val Chiavenna.
WAGYU OZAKI
SHELF LIFE: 4-5 MONTHS
WHOLE: 2.8-3.8 KG HALF: 1/2 1.5-2.5
PACK OF 2 PCS
WAGYU FATBACK
The marbling of Wagyu immediately comes to mind, everyone praises the fat of Japanese meat. Why not make a precious lard? Lean parts offset the acidity, aiding in pairing or enjoying a few slices.
Tips: Place on warm bread, letting it melt slowly with honey and nuts. Wrap around a dried prune or fig. Accompanied by soft cheese on rye bread and honey.
WAGYU OZAKI
Salted and aged for 3 months under controlled humidity and temperature
BOX OF 5 PCS OF 500 GR approx.
Order now
We offer custom delivery.
Let us know via e-mail if you want to order this product