PRE-SEASONED PEPPER-CRUSTED WAGYU PETITE TENDER, A blend of pink, green, white, and black peppercorns, Four steaks, 3.5lb
Pepper-Crusted Wagyu Petite Tender Four steaks, 3.5lb total Crusted with a blend of pink, white, green, and black peppercorns
Let hundreds of years of butchering tradition be your secret weapon in the kitchen. This tender is a perfect, effortless meal that will make you look like a master.
Each delectable steak is perfect for one portion. Great care has been put into each piece, lovingly encrusted with four types of peppercorn. Intense with a complex flavor, these morsels combine the intenseness of the peppercorns with the succulence and decadence of the supremely marbled Wagyu breed.
These steaks are intensely peppery and bold with the sweet undertones of the beautifully marbled Wagyu beef. We recommend finishing with lemon to round out the flavor and serving mashed potatoes or cream of spinach.
Tony Fiasche paints with flavor. He is a master artisan — the son of an Italian family from Calabria who has been curing salumi for five generations. Tony came up the old-fashioned way, learning every job from busboy to chef at his family restaurant, before partnering with his father Agostino to launch Tempesta Artisans. They began by specializing in their tantalizing ‘nduja, a spreadable spicy Calabrian salami that is at the heart of their passion for uncompromised flavor. Tony has won many awards, including the Charcuterie Masters Grand Champion in 2016, and numerous Good Food Awards.
Tony’s curing style has become fearlessly imaginative but still fiercely loyal to his family’s traditions, from the bracing peppers he sources from Calabria, to his approach to chimichurri, the Argentinian marinade which inspired him to partner with Heritage Foods to create a premium line of exclusively heritage breed charcuterie and pre-seasoned roasts.