The product
Carne Salada Tradizionale
Salted spicy beef produced according to tradition
Code:
82092
Country of origin: **
Italy - Trentino Alto Adige
Weight:
4 kg approx
Minimum order:
1 piece
| Description | Carne salada made from rump of adult Rendena beef placed in brine with salt and spices |
|---|---|
| Appearance | The colour is a bit darker than a carpaccio and on the outside we can see the typical spicing |
| Taste | Sweet with a pronounced garlic aroma, keeps the flavour of the meat full |
| Curiosity | Salted beef is a typical produce of Trentino and in particular from the areas of Alto Garda and Valle di Ledro. |
| Our selection | Away from the original area of production, the salted beef is nearly always a bright red colour, with no differences between the middle and the outside of the meat. This effect is produced by adding antioxidents and preservatives, and injecting aromatic water to block the natural maturation of the meat. These production shortcuts are far from Massimo's philosophy, which has conquered us precisely because of his focus on tradition and the healthiness of the products he makes |
| Suggestions | Nice in a roll as a sandwich with the addition of some rocket and olive oil |
| Ingredients | Adult beef (Italian or EU origin), salt, black pepper, rosemary, bay leaf, garlic |
|---|---|
| Weight | 4 kg approx |
| Packaging | Vacum packed |
| Storage Conditions (packaged products) | Store at a temperature between +2 °C and +4 °C |
| Instructions for use | Remove the casing before cutting. Cosume after careful cooking. |
| Country of origin of the primary ingredient | Italy/EU (indicated on the label) |
| Nutrition Declaration | Energy: 415 kJ / 98 kcal Fat: 0,5 g of which saturates: 0,2 g Carbohydrate: 0,5 g of which sugars: 0,5 g Protein: 23,1 g Salt: 1,93 g Typical value per 100 g |
The producer
Macelleria CIS Massimo - Ledro (TN) - Trentino Alto Adige
Why we chose them
In the rural communities of the past every family specialized itself in a profession that served self-sufficiency of the village or the valley. The Cis
family, peasant like all other Bezzeca families, it was stamped in time in a butcher and completion of the work in the fields, passed the house winters
at home to break the head of cattle and turn them into meat to be consumed immediately or in the coming months.
The Butcher was born in 1889, founded by Angelo Cis, a family tradition, now in the fourth generation with Massimo, it is considered one of the
masters of Luganega and Carne Salada and one of the depositories of the secrets of salami typical of the Sarca and Ledro.
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