Wagyu Bresaola (De Palma) - 1.8kg apx

Wagyu Bresaola

De Palma's Wagyu Bresaola is a meticulously crafted whole-muscle cured meat, made from premium Australian Wagyu with a 7+ fat score. The topside cut is selected for its high marbling, contributing to an exquisite balance of silky texture, deep ruby-red colour, and rich intramuscular fat.

This slow-fermented and slow-aged bresaola undergoes a three-month maturation process without additives or hardeners, ensuring a pure and authentic flavour. The result is a delicately sweet, musky aroma with a nutty finish, offering a smooth, clean palate and an exceptionally luscious mouthfeel.

Serving Suggestions

• Serve finely sliced at room temperature to enhance its natural flavour.
• Lightly drizzle with delicate extra virgin olive oil or a squeeze of fresh lemon juice.

About the Producer

De Palma Salumi is a family-owned producer of traditional Italian cured meats, founded by Robert De Palma and his wife, Carla De Palma. With seven generations of salumi-making heritage, Robert learned the craft from his father, Antonio De Palma, mastering the traditional Italian techniques of slicing, spicing, salting, drying, and aging.

Originally operating from Antonio’s butcher shop in Sydney, the overwhelming demand for their all-natural, handcrafted salumi led Robert and Carla to establish dedicated production facilities in Padstow, NSW.