Wine Brine Wagyu Rumpetto
Traditional Rumpetto is usually made from pork with a higher fat to meat ratio. However, this is Wagyu Rumpetto and, as the name suggests, comes from cow. On first impression, it would seem heavier in taste but this succulent piece, despite the fat cap and highly marbled nature, is actually quite light in flavor with a tendency to be understated yet highly addictive. After multiple experiments, a rich Italian Amarone is used for the brine to allow the fats to be colored with the flavors of this more fruit heavy wine. The final product is a quintessential pick for first timers of The Meat Consultant.
Each pack is sliced at 50g
Traditional Rumpetto is usually made from pork with a higher fat to meat ratio. However, this is Wagyu Rumpetto and, as the name suggests, comes from cow. On first impression, it would seem heavier in taste but this succulent piece, despite the fat cap and highly marbled nature, is actually quite light in flavor with a tendency to be understated yet highly addictive. After multiple experiments, a rich Italian Amarone is used for the brine to allow the fats to be colored with the flavors of this more fruit heavy wine. The final product is a quintessential pick for first timers of The Meat Consultant.
Each pack is sliced at 50g
Traditional Rumpetto is usually made from pork with a higher fat to meat ratio. However, this is Wagyu Rumpetto and, as the name suggests, comes from cow. On first impression, it would seem heavier in taste but this succulent piece, despite the fat cap and highly marbled nature, is actually quite light in flavor with a tendency to be understated yet highly addictive. After multiple experiments, a rich Italian Amarone is used for the brine to allow the fats to be colored with the flavors of this more fruit heavy wine. The final product is a quintessential pick for first timers of The Meat Consultant.
Each pack is sliced at 50g
