How to Cook and Prepare Carne Salada, the Gastronomic Treasure of Trentino
Carne Salada is one of the gems of the Trentino culinary tradition, a dish that combines simplicity and authenticity. But behind this unique flavor lies a centuries-old history, linked to the needs of peasant life and the wisdom of food preservation. Let's discover its origins together, how to prepare it at home and the best ways to enjoy it!
A Dish with a Centuries-Old History
Carne Salada was born in the Trentino valleys around the 15th century as a method of preserving meat. In an era when refrigerators and modern refrigeration systems did not exist, salt was the main ally for prolonging the shelf life of food.
Farmers of the time used lean beef, massaging it with a mixture of salt, herbs and spices, and then leaving it to rest in brine for weeks. This process not only preserved the meat, but also enriched its flavor. Today, Carne Salada has become a gourmet delicacy, but it still retains its ties to its rustic origins.
The Traditional Recipe of Carne Salada
If you want to try making this specialty at home, here is the traditional recipe:
Ingredients:
- 1 kg of beef (topside or rump)
- 120 g of coarse salt
- 10 g of black peppercorns
- 2 cloves of garlic
- 3 bay leaves
- Juniper berries (5-6)
- Fresh rosemary (a sprig)
- Fresh thyme (optional)
Procedure:
-
Cleaning the meat:
Remove any fat from the meat and pat dry with paper towels. -
Preparation of the mixture:
In a bowl, mix the coarse salt with the pepper, the crushed juniper berries, the sliced garlic, the rosemary and the chopped bay leaves. -
Meat Massage:
Massage the meat thoroughly with the spice mixture, making sure to cover the entire surface. -
Marinade:
Place the meat in a glass or ceramic container (avoid plastic) and cover it with a lid or cling film. Leave to marinate in the refrigerator for at least 12-15 days, turning it every 2-3 days and massaging it with the liquid that forms. -
Ready to use:
After marinating, Carne Salada is ready to be consumed. It can be stored in the refrigerator for a week, well covered in its liquid.
How to Enjoy Carne Salada
Once ready, Carne Salada is incredibly versatile:
-
Raw, like Carpaccio:
- Slice the meat thinly.
- Season with extra virgin olive oil, freshly ground pepper and Grana Padano flakes.
- Add a few drops of lemon for a touch of freshness.
-
Grilled:
- Heat a griddle or non-stick pan.
- Cook the meat for 1-2 minutes per side, keeping it pink inside.
- Serve with stewed beans, polenta or grilled vegetables.
-
In Broth or Baked:
- Try using it in soups or slow cooking for original and tasty variations.
Curiosities and Pairings
- Traditional pairings: Carne Salada goes perfectly with Trentino red wines, such as Marzemino or Teroldego, and with simple side dishes such as borlotti beans or boiled potatoes.
- An identity dish: Today, Carne Salada is recognized as a traditional agri-food product (PAT) and is celebrated in local festivals and fairs in Trentino.
With Carne Salada, you don't just bring a dish to the table, but a piece of history and tradition. Try it and let yourself be won over by the authentic flavors of Trentino!
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