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ORGANOLEPTIC PROPERTIES

Colour, aroma, taste

Colour
The colour of the lean part of each slice is pinkish red, while the surrounding fat and intramuscular fat (so-called “marbling”) are pure white.

Aroma
The aroma is delicate, becoming more persistent as maturing progresses. Toasted nuances (bread crust) can be recognised, as well as hints of dried fruit and malted barley.

Taste
The taste is delicate, and the typical sapidity and aromas of the matured flesh blend to produce a pleasant and gratifying sensation. The slices are soft when chewed and melt in the mouth.