Wagyu Bresaola (Girolamo) - 1.75kg apx

Wagyu Bresaola (Girolamo) – ~1.75kg

This premium Wagyu bresaola is a dry-cured, air-dried beef made from a single muscle cut, following traditional curing techniques. Using hand-selected Australian Wagyu beef, each piece is meticulously trimmed, salted, and spiced, then cured for several days to allow the flavours to fully develop. The bresaola is then air-dried and aged for up to 3 months, creating a tender, marbled, and intensely flavourful charcuterie product.

With a marble score of 7–9, this bresaola melts in the mouth, offering a rich, buttery texture and a deep, umami-rich flavour. Best served thinly sliced and at room temperature to appreciate its full depth of flavour.

Tasting Notes

• Flavour: Rich, savoury, and slightly nutty, with a delicate balance of salt and spice
• Texture: Silky, tender, and marbled with Wagyu’s signature buttery mouthfeel
• Aroma: Deeply meaty with aged, spiced undertones

Serving Suggestions

• Serve thinly sliced as part of a charcuterie board with aged cheeses and olives
• Drizzle with extra virgin olive oil and lemon juice for a simple, elegant appetiser
• Pair with rocket, Parmesan, and balsamic reduction for a classic Italian-style dish
• Enjoy with crusty bread and pickled vegetables
• Complement with full-bodied red wines such as Barolo or Shiraz

About the Producer

Girolamo is Fino’s in-house brand for locally made and imported foods with an Italian heritage. The name "Girolamo" pays homage to Father Girolamo “Jerome” Davadi, born in 1845 in Le Marche, Italy, who immigrated to Australia and became the first Italian Catholic priest in the rural town of Stanthorpe, Queensland. Father Davadi played a pivotal role in fostering grape cultivation, winemaking, and Italian culinary traditions in the region. His efforts helped establish the vibrant Italian culture that continues to thrive in Stanthorpe today.

For many years, Fino has proudly sponsored the Home-Made Salami and Olive Competition at the Stanthorpe Show—one of the longest-running events of its kind in Australia. This competition celebrates the region’s strong Italian community and its enduring culinary traditions.