This exquisite Wagyu bred and reared in Australia has been cured in salt and spices for 3 weeks and then air dried for 3 months in a specially designed room at 4C. During the drying process the meat is carefully pressed every 2 weeks to achieve a fantastic final product.

Air Dried Wagyu is an excellent product for use on charcuterie platters or on it's own instead of prosciutto.