Start by briefly scalding the fresh herbs to ensure the bacteria don’t survive. Dry them well and blend them together with sugar, salt, pepper, and juniper berries. It should become a smooth paste, and we typically use a coffee grinder for this.

Dry the roast beef and rub the entire surface with the spice paste. It’s important to get into all the edges and crevices, otherwise, you risk mold forming.

Wrap the meat in a regular bag, press out the air, and seal the bag. Place the bag in the refrigerator for 2-3 days, turning it about twice a day. Alternatively, you can vacuum seal the meat, in which case you don’t need to turn it.

Take the meat out and rinse it under cold water. Dry the meat well again, and now that the meat is fully cured, it only needs to mature for at least 1 month. It can easily be 2 months, it’s up to you.

The meat can mature in a dry-aging bag or in a curing cabinet.

The meat will have lost about 30% of its weight after the first 30 days and will be a bit firm at the edges/ends.

The meat is now ready to be served, either as an appetizer, cold cuts, tapas dish, or on your Italian pizza.

Slice the meat into very thin slices - it requires a slicer to get a good result.