Bresaola: Koji-Cultured 米花

Bresaola: Koji-Cultured 米花

from 7.45

Our newest and most exciting whole muscle charcuterie product. We take silverside of grass-fed retired dairy cow, cure these in salts, fresh herbs, warming spices and citrus peel and incubate these with Japanese Koji spores, the same type of good bacteria used in the production of Sake or Mirin. 

The result is something quite remarkable: a bresaola rich in umami flavour. 

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