The legs of our oxen are carefully cut up into four parts: topside, silverside, knuckle and rump; we cover them in a mountain of salt and wait as long as the Master Curer thinks is right for each piece. Then the first drying phase begins and the meat must settle at a constant temperature and controlled humidity. In the last drying process, the Master’s art and knowledge for controlling the speed and direction of drying combines with the fat from the animal that will protect the surface. Slow ageing is the perfect ally for achieving a sublime product. We serve it in whole pieces, in wedges or thinly sliced.