Wagyu Cold Cuts? This Italian Company Thinks You Can | Wagyu Salame, Guanciale, and Bresaola
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Wagyu is all about small bites, eating slowly, really savoring the meat. Italian cold cuts? They’re bold, thick-sliced, often eaten in a sandwich. But what happens when you give Japan’s most luxurious beef the Italian deli treatment? How does it taste? And how would you even eat it? That’s what the Italian company Meat Japan set out to explore, creating Italian-style guanciale, bresaola, and salame from Japanese wagyu meat.
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I’m Claudia, a journalist and producer reporting on food. I was born and raised in Bari, Italy, and I have been living in London, UK since 2012. I enjoy learning what goes behind the scenes in the food industry, how traditional dishes are made and why certain foods are so important to countries and cultures around the world. Follow me for more food videos!
Wagyu Cold Cuts? This Italian Company Thinks You Can
#coldcuts #wagyu #italy
00:00 Intro
00:57 Wagyu guanciale, bresaola, and salame
02:42 How wagyu meat is classified
03:27 A5 wagyu is not always the best choice: Meet Juku
04:15 Juku’s special diet
05:38 Chef Itoshi: from Tokyo to Italy
06:28 Tasting the wagyu cold cuts
07:52 Are these expensive?
08:32 Some recipes close to home in Puglia, Italy
09:08 So do wagyu cold cuts belong in a sandwich?
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All footage, interviews, and original content in this video are protected by copyright and may not be reproduced, redistributed, or used in any form without prior written permission. Unauthorized use, including but not limited to reuploads, edits, or incorporation into other works, may result in legal action. This channel is dedicated to self-funded independent journalism.
For licensing inquiries, please contact: claudia.claudia.romeo@gmail.com
35 Comments
i bet those thin fat cut will melt just by touch of body temperature
That baby cow was cute as buttons.
Italians take everything to the n-th level when it comes to cold cuts. Its like French with wine or Portuguese with bureaucracy.
I never expected to see a wagyu Italian coldcut. I bet it adds a fascinating flavor and texture to a number of different dishes.
Why not?
Older cows have a stronger beef flavour. In Britain, Jersey and Guernsey cows produce milk with the highest fat content. The older cows no longer used for milk production, make delicious beef
Looks amazing!!
Amazing. Talk about next level – the marriage of two of the world's finest cuisines! Bravo and thanks for the beautiful presentation Claudia.
sarame. guanciare. bresaora
This was just SO WELL DONE!! So happy for your channel!!!
claudia te amo
I am in shock!
Ooh, that's Wagyu I might actually enjoy! (I'm not a big steak person 🙃)
🌹 🇮🇹
Ya girl cooked some wagyu in the intro just so she could justify buying some to eat and claim it as a business expense 😂
This cuisine is called Nipolitan
… Dude thinks nobody uses the rib cap? I won't buy a ribeye that doesn't have a good size cap on it!
Calling soba "buckwheat spaghetti" isn't wrong , exactly, but it feels really weird.
And grinding up wagyu feels all kinds of wrong. Though it doesn't look like the fat is going to waste.
Wagyu = beef and Guanciale = pork… wtf is wagyu guanciale??? It's like saying kale tenderloin…
I would like to know exactly how many of the commenter's have ACTUALLY had this abnormally expensive beef before? And yet they go on & on & on about how tasty it is & rich in fat, & anything else that the video comentators have spoken of like they personanlly have consumed this exorbitanally expensive beef & speak of how it tastes. Just because it's raised in Japan where feeding beef is vastly prohibitive makes this so overpriced it isn't funny. Normally I'm on board with what Claudia is tasting & showing but not this time. This particular item is so out of the common persons every day market. I'm sorry I watched it. Unfortunately she got my algorithm points for watching & commenting.
Oh man, add some Korean Banchan, a small plate of those cold cuts, a steaming bowl and some barley tea. Something not Japanese, not really italian and bit Korean.
god i love her
This is absolutely cool 😄 "Asian Fusion" cooking was made kitsch back in the '90s because it was done cheaply, and made into a spectacle.
This is a REAL 'fusion', combining these cuisines starting all the way down at their fundamental-most levels.
That Wagyu looked so delicious Claudia, I can only imagine how good it tasted!
Pensavo di averle viste tutte ed invece… mi hai fatto salire una nuova scimmia culinaria adesso!
wagyagool??! ova heeeeer
Italian's need to keep thinking out of the box. The cuisine is stuck in the traditional but we need to remember that the tradition comes from innovations that persist.
You're always eating good!😊
i wish it was available in the UK!
this is the kind of blasphemy i can get behind
Amazing
Don’t know why but that dude’s fingernails look dirty under those long nails and nasty. That’s all I could focus on throughout the entire video 😢. Claudia on the other hand always looks so stunning.
This is a particularly tasty Video
This episode is one of the best you've made over the last 5-6 years. Brava!
Personally, I wouldn't call it guanciale if it doesn't come from the cheek or coppa if it doesn't come from the neck. Other than that, it looks absolutely incredible and I bet it would be extremely flavorful.
As for the name, it's not about being a snob imo, it's about respecting what a name means and what I expect from it. If I ask for an oxtail, and they bring me a pork shank, I'd be like "wth?". If it comes from the posterior of the cow, then call it Culatello, it would be more appropriate, even if not made with pork like the traditional one.
This looks amazing!