De Palma Salumi is a family-owned business specializing in handmade artisan salumi, crafted using traditional techniques passed down through generations. Among their standout creations is the beautifully marbled Mayura Station Full-Blood Wagyu, lovingly cured into an exceptional Wagyu Bresaola. This highly marbled, whole muscle cured meat delivers a luscious, silky mouthfeel and exquisite flavor. The topside cut is carefully chosen for its snowflake marbling and ideal formation, with slow ageing over three months enhancing its sweet musky aromas and nutty finish. A testament to De Palma Salumi’s dedication to excellence and innovation, their Wagyu Bresaola offers a pure, authentic product with a smooth, clean palate, making it a standout choice for discerning chefs and restaurants alike.