Golfera Organic Prosciutto Cotto

Golfera bresaola is made from carefully selected lean beef rump which is trimmed of all visible fat before curing. The meat is salted and seasoned with spices such as black pepper, garlic, and sometimes wine or herbs, then left to cure for a short period to draw out moisture. After curing, it is encased and slowly air-dried in controlled temperature and humidity conditions for several weeks to months. This gentle drying process concentrates the flavour while keeping the texture tender, resulting in a lean, lightly seasoned cured beef with a clean finish.