Wagyu is originally a Japanese cattle breed renowned for its exclusive and tasteful
meat. ‘Wa’ is an ancient reference to Japan and ‘gyu’ means beef. The breed was
imported from the Asian mainland by privileged landowners around the 2nd
century. The meat of Wagyu cattle is thickly veined with fat, or ‘marbled’. By eating
grass and grains, the animals obtain their typical flavor.
This beef is rubbed in sea salt and subsequently cured and dried for at least 11
months according to the Ganda Ham storage methods. This delicacy obtains its
intense flavor and full aroma thanks to the typical marbling.