Obtained from fresh rump cuts, this entirely Italian product is seasoned using the dry salting technique: a long and meticulous manual massage that ensures tender meat and a uniform taste. The light smoking with beech wood adds a final touch that enhances the natural aromas of the meat. A specialty that combines tradition and well-being: only 1.5% fat and very low cholesterol levels, for a healthy and tasty diet. Produced in Veneto Vacuum packed The weight is approximate