The story
In the heart of Parma, Wagyu Company has carved out a singular niche: a butcher shop devoted entirely to premium Wagyu beef. Boasting a near-perfect 4.8-star rating, the shop blends traditional Italian butchery with prized Japanese cattle. Creator Secondo Luca was “extremely impressed” by the selection, noting the “quality and depth of flavor” and obvious “craftsmanship.” He highlighted their Wagyu bresaola, carne salada, salame, and lardo as standouts, each precisely cured.
Luca also visited to taste the “exclusive and most expensive Wagyu di Ozaki,” calling the experience a “privilege.” For meat lovers in Emilia-Romagna, Wagyu Company delivers both premium cuts and carefully crafted preparations, proving that high-end beef and Italian curing traditions can coexist beautifully.
Synthesised by AI from every creator’s review. First reviewed 2026.
Most-loved dishes
AI summary of what 5 dish mentions say about the food
Reviewers rave about the Wagyu di Ozaki, praising its buttery tenderness and rich flavor. The overall vibe is one of luxurious, melt-in-your-mouth indulgence.
“This is the most expensive meat in the world — Wagyu from Ozaki, a specific breeder in Japan. I had the privilege to taste it right here, and this cut is exclusive to this restaurant in all of Italy. It's incredibly tender and rich, with a buttery texture that melts in your mouth. The flavor is intense and deeply savory, unlike any beef I've ever had. Honestly, it's worth every penny.”
What creators say
2 creators have covered Wagyu Company. Most active: Secondo Luca
Shorts 1
Videos 1
- Secondo LucaLoved
Parma BBQ: porto uno sconosciuto e mettiamo alla prova Wagyu e smash burger · @ 0:00
Luca was extremely impressed by Wagyu Company's selection of Wagyu products, praising their quality, depth of flavor, and craftsmanship.
Dishes mentioned
Bresaola di Wagyu
A bresaola made from Wagyu beef, aged 5-6 months. Luca praised its deep, persistent flavor and melt-in-the-mouth texture, calling it 'illegally good'.
Carne Salada di Wagyu
A carne salada made from Wagyu picanha, aged 45 days. Luca noted its natural oxidation (no preservatives), tender texture, and savory, round flavor.
Salame di Wagyu
A Wagyu salami with intense marbling. Luca described it as having a deep, long-lasting flavor that lingers for minutes, comparing it to a menthol candy that never fades.
Lardo di Wagyu
A Wagyu lardo made from the belly, aged 6 months. Luca found it incredibly tender, with a flavor reminiscent of pork but from beef, and a nutty, truffle-like finish.
