Carne salada

Carne salada

Salted dry meat

Typical product of the Trentino, in particular in the Upper Garda.
These pieces of meat ripened raw beef (various sizes), placed in layers in steel containers with salt, bay leaves, pepper, juniper berries, crushed garlic and rosemary, crushed and left to rest for at least two weeks.
The color is generally red brick.

It is eaten, preferably within 30 days from packaging, thinly sliced raw or cooked grilled slices biggest oil and seasoned with a little vinegar. This specialty is eaten cooked with sauerkraut, or thinly sliced, sauteed on a griddle and served with a side dish of boiled beans dressed with a little olive oil.

INGREDIENTS
Beef (preferably breast)
Salt
Laurel
Black pepper
Juniper berries
Garlic
Rosemary

STAGES OF PROCESS
Maturing
Cutting
Removal of fat
Trimming
Slicing
Preparation of tanning
Placing the meat in bowl with dressing in layers
Affixing weights
Maturation for 2 weeks
Removal from tanning
Packaging
AUTHOR
06/02/2006 - Paolo Boni