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Wagyu Bresaola by Salumeria Biellese
  • Code: MTAR160
    Code: MTAR160

    Wagyu Bresaola

    Salumeria Biellese - avg 4 lb

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    Product Description

    From New York

    Wagyu Bresaola by Salumeria Biellese is air-dried bresaola beef from a small Pennsylvanian farm. A specialty of Valtellina, Lombardy, this bresaola is best enjoyed sliced thin and served with lemon juice, shaved Parmigiano, and olive oil.

    • Size: 4 pounds
    • Origin: NY, USA
    • Storage & Shelf Life Info: 6 months

    Priced by the Pound (Catch Weight)

    This product is priced by the pound. The listed price is based on the average weight of this product and may differ from the final amount you are charged.

    Special Shipping

    This item requires expedited shipping to ensure freshness.

    Producer Spotlight

    Biellese

    Known as "sausage maker to the stars," Biellese Salumeria supplies the finest French and Italian restaurants in New York city with artisanal gourmet sausages. The company originated in Biella, in Italy’s north west province of Piedmonte near the French border. It was there that the founders learned the art of sausage-making according to the traditions of these two countries with a rich history of amazing food. Biellese Salumeria set up shop in New York in 1945 and has been named by the New York Times as "perhaps the best European-style cured pork products in the U.S."

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    Product Details

    Code: MTAR160
    Origin: New York
    Each Weight: 4.00 pounds
    Pack Size: 1 Each
    Producer Spotlight

    Biellese

    Known as "sausage maker to the stars," Biellese Salumeria supplies the finest French and Italian restaurants in New York city with artisanal gourmet sausages. The company originated in Biella, in Italy’s north west province of Piedmonte near the French border. It was there that the founders learned the art of sausage-making according to the traditions of these two countries with a rich history of amazing food. Biellese Salumeria set up shop in New York in 1945 and has been named by the New York Times as "perhaps the best European-style cured pork products in the U.S."

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