FLAVOUR IS A FRONTIERNatoora Manzo di Pozza- A traditional variety of cured beef shoulder from the Garfagnana and Serchio Valley in Tuscany, Italy.- Made using the hind leg of the Black Angus cattle, considered one of the finest cuts available. - Halfway between a carpaccio and a bresaola, it is traditionally marinated for a month in stone basins in a cure of salt, pepper, cinnamon, bay leaves, rosemary and other herbs of the mountains.  During this period the meat absorbs the flavours without drying out. - The result is a tender, fine-grained salumi with a distinct flavour of its mountain region. - Rarely seen outside of Italy, Natoora source Manzo di Pozza from its native region of production..- Produced for Natoora by Bernardini Gastone, who have been making charcuterie for over 150 years. They respect local traditions and tastes in search of the perfect charcuterie.- Freshly sliced at Natoora in Bermondsey, London. Take it further- Pair with thinly sliced fennel and rocket. - Served with simple bread and rich Tuscan olive oil. Natoora's radical approach to seasonal sourcing is shaping the future of food- We don't work with industrial agriculture or large wholesalers- We work closely with growers who are preserving vital flavours through meaningful small farming- We back these growers to build a better future for food, rooted in small scale, sustainable agriculture that gives back to our planet