COLD MEAT “CARNE SALADA”
89,90 €
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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
FOOD EXPIRATION
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CONSERVATION TIPS
NUTRITIONAL VALUES
Energy value
Fats
of which saturated fatty acids
Carbohydrates
of which sugars
Protein
Salt
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
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.
