The following cuts of meat are used: round, center leg, stifle, and sirloin.
In its preparation (salting, drying, smoking, and curing), the meat is slowly cured and dried to a succulent state,
which is followed by a unique aroma and taste that can only be obtained by smoking it slowly for a long period of time.
In order to achieve a high-quality product, we choose the best hindquarters from the best breed of cow.
The tasty meat is gently smoked in oak barrels for at least twelve months, and only natural ingredients are added for a delicious and unique taste
- Mix Breed