This cold cut
comes from the need to preserve the meat and be able to consume it throughout
the winter. Today, to produce it, the largest and most valuable muscles of the
beef leg are used, which are flavoured with crushed bay leaf, black pepper,
rosemary, juniper and garlic and coarse salt.
The salt-cured meat is very lean, red and firm in the middle between raw
meat and cold cuts. The flavour is pleasant characterised by the aromas of the
curing and slightly salty. Its flavour is rustic and at the same time delicate. The salt-cured meat is finely cut - 3 mm slices - and if it is eaten raw in the
carpaccio, it is preferable to cut it even thinner. Cut a little thicker it is
excellent seared fast on each side.
Pairing and Wines
The salt-cured meat pairs well
with Teroldego – deemed to be the king of the wines
from Trentino – with its dry, well-structured taste, which carries the intense,
fruity aromas of blueberries and raspberries.
Sliced thin, seasoned with a drizzle of EVO oil, salted meat is an excellent fresh appetizer for summer, served with rocket, salad, radicchio, porcini mushrooms. A typical recipe of Trentino region is grilled thin slices of salt-cured meat to be served with a salad of beans and onion. Another traditional preparation is the “carbonata di carne salada” (griskin broiled on the coals):finely diced celery, carrots and onion brushed with three tablespoons of EVO oil and a bay leaf.Slices of salt-cured meat are added, then they are simmered with white wine until reduced. Cooking proceeds very slowly, covered, for three hours; when needed, chicken broth is added as well as salt to taste to be served with a good polenta.