Using the traditions from the Alps in Northern Italy, this ruby-red beef eye of round meat is nicely marbled and aged for 3 months with a touch of thyme, juniper, and black pepper.
Each thin slice offers a tender texture, subtle sweetness, and nuanced savory depth that melts on the palate.
Perfect for charcuterie boards, gourmet sandwiches, or drizzled with a touch of olive oil and lemon
