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Made of the very best beef top side, seasoned and mildly smoked over beech wood the beef needs some time to cure quietly and mature in the mountain air.
Remove the packaging foil from your piece of salted and smoked beef and allow it to breathe for at least one hour at room temperature so that it has a chance to develop its full aroma.
Once unwrapped from its original packaging, you can safely store the salted and smoked beef in a cool and dark place (cellar).
The cut surface of open salted and smoked beef may dry out. This means no loss of quality. Simply cut off a slice to continue enjoying.
