Bresaola has its roots in Northern Italy — an air-dried, salted beef aged until it becomes deep red, lean, and delicately flavoured. At Wrights, we honour this heritage while infusing our own rigorous techniques and standards. Every step of our process — from curing to aging — is handled in-house by our expert team in Alexandria, NSW, using proven methods we’ve refined over decades.

Our commitment? Total control over the product, from the moment the beef arrives to the moment it’s sliced.

To make exceptional Bresaola, you start with exceptional beef.
We partner exclusively with Takeda 10 — Australia’s most awarded Pure Blood Wagyu, bred with Japanese lineage and raised under expert care.

The Takeda 10 lineage guarantees consistency, extraordinary marbling, and a rich, clean flavour profile that is essential when dry-aging meats to this level of quality. It’s the ideal canvas for our butchers, who hand-select and trim each piece before beginning the slow, methodical process of transformation.

Over months, the Takeda Bresaola undergoes controlled aging — allowing moisture to evaporate and flavour to concentrate. We monitor humidity, temperature, and air flow with absolute precision. This is where heritage meets science — and where our decades of experience allow us to create a product that’s intensely umami, luxuriously tender, and incredibly balanced.

The result? A charcuterie item that holds its own in any venue's kitchen. Slice it thin. Plate it proudly. Let the produce speak for itself.