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Smoked Beef Carpaccio is backordered and will ship as soon as it is back in stock.
The beef carpaccio is salted and seasoned with pepper, sage, spices and natural aromas. It remains in brine for about 10 days, then it is sautéed in a natural casing, slightly smoked with olive wood, left to dry for eight days and then to ripen for another 25/30 days.
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