Dry and smooth. Prosciutto's lesser-known but equally tasty beef cousin. Quick Facts Origin: New Jersey, United States Animal Type: Beef The Flavor Experience Dry but not tough, beefy but clean. The Story This is, essentially, dry-cured and pressed filet mignon. Rich and beefy, it is commonly served as the protein in a simple salad, but can also be enjoyed straight up on a cheese or charcuterie board. A little lemon oil or mustard are harmonious partners. Usage Tips Slice thin and serve beneath arugula with a sprints of lemon.