12130F
Half | 2,4Kg

86,90

12130F

COLD MEAT “CARNE SALADA”

Half | 2,4Kg

86,90

Out of stock

Group-769

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Carne Salada is a typical delicacy of Trentino and the province of Trento in particular. 

Obtained from the best exclusively lean adult beef, it is a very fine and tasty type of meat whose quality depends on the specific cut of meat chosen, the beef rump, which comes from the back of the thigh, and the Punta D’Anca, which is the beef sirloin.

The meat is first flavoured with salt, spices and natural aromas and then left to rest from two to five weeks at a maximum temperature of 12 ° C, massaging it every 2/3 days. This cut of meat is very tender, with a typical and slightly aromatic flavour and has basically no fat parts.

Ingredients

Beef (rump), salt, dextrose, sucrose, spices, natural flavours. Antioxidant: E301. Preservatives: E250, E252

Ingredients

Beef (rump), salt, dextrose, sucrose, spices, natural flavours. Antioxidant: E301. Preservatives: E250, E252

Food expiration
We guarantee Maximum Freshness of all products and the Conservation and Shipping to maintain their integrity. The expiry date depends on the format chosen and the type of product. For more details contact us.
Conservation tips
Store in the refrigerator and, once opened, store in cling film and consume within 10 days. Keep refrigerated
NUTRITIONAL VALUES
Energy value
468 KJ - 112 Kcal
Fat
1,5 g
of which saturated fatty acids
0,9 g
Carbohydrates
0,5 g
of which sugars
0,5 g
Protein
22 g
Salt
2,9 g

TIPS TO FULLY TASTE IT

According to the tradition of Trentino, Carne Salada is generally eaten raw during summer by cutting it like Carpaccio and seasoning it only with a drizzle of extra virgin olive oil, parmesan flakes and slices of green apple. For those who want to try a different, more refined recipe, it is also excellent as an appetizer - always served raw - by thinly slicing it and pairing it with some Pecorino mousse and truffle flakes. It is also perfect for making stuffed rolls with cheese.

HISTORICAL BACKGROUND

Carne Salada has a very ancient history and has always held a very important position in the culinary tradition of Trentino throughout the centuries.

The first traces of this dish date back to 400 A.D. since it is mentioned in a manuscript entitled "Libro de cosina composto et ordinato per lo hegregio homo Martino de Rubei de la Valle de Bregna, coquo dell'illustre Signore Johanne Jacobo Trivulzio". Later, it is mentioned in other writings including "La nostra cucina – piatti vecchi e nuovi alla trentina fra la polenta e sguazet e il tonco de pontesel" by the spouses Anna Lucia and Carlo Alberto Bauer who turned Carne Salada into a fundamental recipe of Trentino cuisine. This delicacy seems to come from a poor and peasant culture and it is linked to the breeding of livestock at high altitudes in the valleys of the region. People used to organise meat stocks during the warmer and milder months in order to have the right supplies to meet the needs of their families during winter. Therefore, the need to find a method of preserving meat arose and Carne Salada, also known as corned meat, responded to this need. In fact, it stands out precisely for its seasoning method.

COOKING TIPS

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