The Angus is born, raised, and matured in Ireland, while the finishing and butchering occur in Italy. Bacon pieces are massaged multiple times with sea salt, a blend of fresh natural flavors, aromatic herbs, and high-quality spices. Expertly pressed and shaped, they are protected with natural casing and hand-tied. At this stage, the renana (likely referring to the cut or type of bacon) is ready for a long aging process that takes place unhurriedly in dark, cool environments, allowing intense aromas and unique flavor notes to develop, creating a sensory experience like no other. Externally, it has a rustic, substantial appearance in a cylindrical shape. When sliced, it is firm, with an intense aroma, buttery and mouth-meltingly tasty. The taste is bold yet delicate, refined, with hints of cellar notes.

The Angus cattle are born, raised, and matured in Ireland, while the finishing and butchering processes occur in Italy. The salting and seasoning phase is delicate to highlight the quality of the meat without masking its taste. The slow aging process makes this wonderful product a delightful, nutritious, and healthy specialty. Externally, it appears moldy and is protected by a very fine mesh fabric netting that preserves the meat during aging. When sliced, it is soft and holds its shape, very aromatic. In the mouth, it is velvety and tasty.

It is carefully processed, selecting only particularly large cuts to offer a bresaola of the highest quality and a particularly attractive appearance. The perfection of the aging process makes this wonderful product a delightful, nutritious, and healthy specialty. Externally, it appears moldy and is protected by a very fine mesh fabric netting that preserves the meat during aging. When sliced, it is soft and holds its shape, very lean and very aromatic. In the mouth, it is sweet, velvety, and tasty. The taste is delicate and refined. The salting and seasoning are also delicate to highlight the quality of the meat without masking its taste.

The salting is done dry with salt and spices according to an exclusive recipe. It is vacuum massaged multiple times to ensure the seasoning penetrates to the core. Subsequently, it undergoes cold finishing with beech wood. The average aging period is four months. A unique and exclusive product with an enticing flavor for the most refined palates.

The topside is hand-cleaned of all fat and cartilage, resulting in a much tenderer cut compared to the classic topside. The meat, strictly fresh, comes from France, with the advantage of having a very fine and lean texture, as well as being larger, a characteristic that makes our grand Roast Beef very visually appealing. Salted and seasoned with a blend of spices and aromatic herbs, it is then cooked according to our exclusive recipe that enhances the color, taste, and tenderness of the meat.

It is crafted with artisanal care, ensuring that the topside cuts are of the right size, tender, and rosy. The topside is salted and flavored with spices and fresh herbs. Massaged frequently, it is wrapped in natural casing that protects it during aging. A product of high-quality and harmonious taste. The perfection of the salting process makes scottona bresaola a delightful and nutritious specialty.

It is crafted with artisanal care, ensuring that the topside cuts are of the right size, tender, and rosy. The topside is salted and flavored with spices and fresh herbs. Massaged frequently, after a few days it is ready to become carpaccio. A product of high quality and harmonious taste. The perfection of the salting process makes scottona carpaccio a delightful and nutritious specialty.

Beef topside, a prime cut from the leg, processed according to an ancient Tyrolean method that includes drying by the fireplace with beech wood, after being rubbed with mountain herbs, to enhance its preservation.