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Typical Trentino charcuterie products: carne salada, lardo, lucanica trentina, veal tongue, ribs and pork shank. Salted, smoked, steamed, processed according to traditional recipes and created since ancient times on our mountains to preserve the meat and make it even more flavourful.
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Trentino Speck
Cooked hams
Oven-baked specialities
Tyrolean cooked salami
and Vienna sausages
Mortadella
Aged sausages and salami
Pancetta
Typical Trentino
specialities
Italian charcuterie
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This is a typical speciality from Trentino. It comes from the need to preserve the meat of slaughtered animals for as long as possible. The ingenuity of people in ancient times therefore led to this recipe which is winning over more and more connoisseurs outside of Trentino too.
The cut used is beef rump. After removing the fat and sinews, the meat is flavoured with a mix of coarse salt, herbs and spices. The ingredients vary from valley to valley and from family to family, but generally they include bay leaves, pepper, juniper, sage, garlic and rosemary. The seasoned meat is sealed for about 25 days in an airtight container, with a cover that flattens it to help remove the liquid, which leaks out while releasing the salt and creating a brine with the herbs and spices. The meat then reabsorbs this brine during this marinading process.
Don’t be fooled by the name: “salada” means that is put in brine, but the flavour is not incredibly salty, on the contrary, it’s light and delicate.
You can make this very easily, just with rocket and grana cheese. Or you can create a mix of flavours with lemon juice, herbs, Grana cheese, salt and pepper. You can also use these ingredients for seasoning carne salada tartare, made by finely chopping the raw slices with a knife. It’s best served with buttered rye bread crostini.
Did you know that you can make an amazing ragù with carne salada? Because it’s already seasoned, you just chop it up, quickly cook it in a saucepan with a soffritto of onion and carrot and then add the tomato sauce. You’ll notice the difference compared with normal minced meat!
If you want to eat it raw, you can make rolls, by creating a mixture of ricotta or fresh caprino goat’s cheese, apples, grana cheese and extra virgin olive oil to use as a filling for the slices of carne salada. You then season the rolls with an emulsion of extra virgin olive oil, balsamic vinegar, salt and pepper.
Would you like a salad that works as a one-course meal? Add the slices of carne salada to some bean stew with oil and onion, celery, flakes of grana cheese and season with extra virgin olive oil, salt and pepper.
For a light lunch, it’s perfect with a soft cheese spread, perhaps flavoured with pepper, chives or other herbs.
The bread should be rye or wholemeal, and rustic like the origins of carne salada.
And to drink? We recommend a white wine from Trentino, such as Traminer.
We move from the Trentino mountains to those in Piedmont. Here they season tongue with salsa verde, a mouth-watering condiment that is incredibly quick to make. Take some parsley leaves and chop them with garlic, salt, pepper, a few pieces of red pepper, anchovy fillets and a drop of white vinegar. This will make the perfect sauce to season tongue, a boiled meat stew and also to serve with fresh cheeses.
Pork ribs are an extremely delicious cut of meat to be cooked on the barbecue or in the oven.
The typical Trentino recipe requires it to be cooked in the oven with potatoes and sauerkraut and enjoyed with a beer.
Carne salada has very interesting nutritional values: 100 g only contain 1.5 g of fat and provide 103 kcal. The perfect balance of flavour, energy and lightness.
Rule number 1: perfectly made carne salada is so good that it can be eaten on its own. If you want to add a condiment, you can season it with a drizzle of extra virgin olive oil and grated parmesan.
A few flakes of truffle make it an exquisite treat.
In traditional Trentino cuisine, carne salada is served with bean stew, potato cake and rye bread.
On warm rye bread crostini spread with a very thin layer of honey.
Or make lardo and radicchio rolls, baked at 180°C for about ten minutes: they’re an original and irresistible appetiser!
Staying with rolls, you can also wrap scampi or king prawns in lardo, obviously already without the shell. Once again here, put them in the oven at 180°C for 10 minutes and voilà, a surf and mountain turf pairing for real connoisseurs.
Also commonly called “smoked beef” here, it should be eaten as carpaccio, seasoned with extra virgin olive oil, lemon, salt and pepper.
Lucanica is the name generally given to salami and sausages in Trentino.
We offer a fresh version of lucanica to be cooked on the grill or used for ragù, as well as an aged version to be sliced like a traditional small salami.
