B2B SELECTION

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Whole Bresaola Kobe

8 month Maturation

Mpoumpas Whole Bresaola Kobe is a premium cured meat, which is made up of 97 percent Japanese Kobe beef world renowned to have the greatest marbling and the most opulent feel. The target market is the high-end restaurant segment, the boutique hotel segment, the gourmet deli segment, and specialty retailers who want to provide their customers with a high end product with a high end charcuterie centerpiece. The Kobe beef is aged eight months through a conventional dry-curing method augmented by salt, black pepper and a few spices and gains a complex, umami-rich flavor and a smooth, almost buttery texture. Owing to the natural marbling of genuine Kobe beef, the end product is bresaola with a velvety texture so light that it does not need much chewing, the ultimate gourmet experience. This whole-muscle cut is 100% natural and free of any artificial additives making it ideal to be sliced in house with high yield, freshness, and presentation control. It is not only a cured meat, it is a declaration of skilled work and exclusivity, and it is targeted at connoisseurs and high-end foodservice professionals who are keen on having the best quality in charcuterie.

INGREDIENTS

Meat based product. Ingredients: Japanese Kobe meat 97%, salt, pepper, flavourings, dextrose, starter cultures, preservatives: sodium nitrite, sodium nitrate from celery.

NUTRITION FACTS	per 100g
Energy	782kj / 185kcal
Fats	3.5g
of which saturates	2.3g
Carbonhydrate	0.8g
of which sugars	0.8g
Protein	42.1g
Salt	3.5g

Why is Mpoumpas Whole Bresaola Kobe ideal for fine dining restaurants, gourmet delis, and luxury foodservice?

Mpoumpas Whole Bresaola Kobe is a product comprising of 97 percent of the Japanese Kobe beef, the finest and most demanded meat in the world due to its high marbling and buttery texture. Eight months of the usual dry-curing gives it a rich taste and a silky texture that can hardly be matched in the cured meat category. When presented, it can be sliced precisely so this ensures the best presentation of the product in fine dining kitchens, charcuterie counters and catering areas. This bresaola is not only a flavor, but a luxury and a narrative on the plate that fits into restaurants looking to differentiate themselves in their ingredients by the rare and the premium.

How can foodservice professionals incorporate Whole Bresaola Kobe into their premium menus or offerings?

Whole Bresaola Kobe should be eaten thinly sliced, with its natural marbling and the texture of the meat being in focus in the higher end of application. It may be served as a high-end carpaccio with olive oil, lemon and aged Parmigiano, or it may be served on fancy charcuterie boards with rare cheese and truffles. Its texture is delicate, almost melt in your mouth so it is perfect to accompany high-end hors d oeuvres, tasting menus and sommelier-paired dishes. Its 100 percent natural ingredient suits the appetite of gourmet consumers as well as fine-dining professionals who want authenticity and quality of flavor, in each slice.