It is made from the tip of the hip obtained from heads of selected meat breeds such as Limousine, Charolaise and Garronese, coming from predominantly French farms. Salting and maturing give the fresh raw material finesse and tenderness. When tasted, the product is delicate and velvety, as only good fresh meat can be. The external part is smooth and does not have the sinuous furrows that distinguish the classic bresaola.