Chianina beef, salt, dextrose, fructose, white wine, garlic, natural flavours. Preservatives: sodium nitrite. Antioxidant: sodium ascorbate. Sodium citrate.

The meat is getting a bath in brine with herbs from our garden and then cooked at low temperature under vacuum. For this unique product, the neck part of the Chianina beef is used. Thanks to the very long vacuum cooking, this product is tender and delicate, almost like a "classic tuna." We recommend that you pull apart the meat by hand and dress it with: cherry tomatoes, buffalo mozzarella, rocket, basil and extra virgin olive oil in summer; artichokes, fresh pecorino cheese, cherry tomatoes, rocket and extra virgin olive oil in winter.