Wagyu bresaola — air-dried, cured British Wagyu beef from the Freedown Hills herd. Made from lean cuts — typically silverside, salmon cut, or eye round — salted and spiced, then slowly air-dried in the Italian tradition. The result is a dark, deep-red bresaola with a finer grain and more marbling than conventional beef bresaola, which gives it a richer, more buttery mouthfeel than you would normally expect from what is essentially a lean cured meat.

Bresaola is Italian in origin — from the Valtellina in Lombardy — but this version is made in the UK using British-reared Wagyu. The Wagyu genetics mean more intramuscular fat even in the leanest cuts, and that fat carries through into the finished product: the slices are silky rather than dry, with a clean beefy flavour, a gentle cure, and a subtle spice that sits in the background.

Serve at room temperature, sliced thin. Classic bresaola treatment: lay the slices on a plate, dress with good olive oil, lemon juice, rocket, and shaved Parmigiano. It also works well on a charcuterie board alongside Ibérico ham, salami, and pickles.

Origin: United Kingdom (Freedown Hills)

Ingredients: British Wagyu beef (silverside, salmon cut, eye round), salt, cane sugar, spices, potassium nitrate, sodium nitrate.

Storage: Refrigerate. Once opened, consume within a few days.