The vast majority of Italian salumi are made with pork, but beef is the star in this cured whole-muscle. Carefully crafted in Barre, Vermont, using the traditions from the Alps in Northern Italy, this ruby-red meat is nicely marbled and aged for 3 months with a touch of thyme, juniper, and black pepper.


Net Weight: 4 pound average

    0  •  159 North Main St, Barre, Vermont 05641  •  802. 622-0862