Attention! If you are going to cook this product, you should realize the most important thing is the quality of the meat.
So, you take cow-side of the best marbled beef and place it for maturation at +2,3 C and 80% of humidity for 15−20 days. Afterwards you cut off a dry, blackened and slightly smelly paring to discover deep red meat with yellow tender fat. You cut a fine slice like on slice machine, roll it as a rose, add some coarse salt grains and some drops of best crude olive oil, and to conclude some flakes of parmigiano. Then being a Rabelais follower you finally can send this picturesque masterpiece compared to early Netherlandish paintings directly to your insatiable maw.
