Obtained from fresh rump cap cuts, this entirely Italian product is flavored using the dry salting technique. A slow and meticulous manual massage enhances its tenderness and uniform taste. All of this is completed by a light refinement with beech wood, which gives the meat a unique aroma. This carpaccio is not only a delight for the palate but also a healthy choice: it contains only 1.5% fat and very low cholesterol levels, for a healthy and tasty diet. Produced in Veneto Vacuum packed The weight is approximate