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Trentino has a long tradition in the field of processed meat and cured, the typical tradition of the highlands where the climate on the one hand it allows the consumption and other required reserves for the long winter months. At one time, through the end of World War have been subject to long blocks of communications due to heavy snowfall as well as the lack of adequate facilities viable.
The pig is worked in all parts of supplying products poorest to the richest, such as salami, which are undoubtedly among the best that can be enjoyed, not least because in the traditions of Trentino missing ham and leg of pork sausage is processed.
The province of Trento is the most devoted charcuterie Rendena Valley, the picturesque valley traversed by the upper trunk of the river Sarca.
| Brusti (Baldonazzi o sanguinacci) |
Pork & veal |
Sweet-and-sour blood sausage featuring chestnut flour,
walnuts, raisins, lard, and nutmeg. |
| Bresaola di Cervo |
Venison |
Intensely red Bresaola, firm and slightly
sweet. |
| Carne Salada |
Beef |
"Salted Meat," made by marinating beef in a salt brine
with pepper, garlic, bay leaves, rosemary, juniper berries, and white
wine. The fresh meat is seasoned in wooden casks and preserved in brine
for twenty days. |
| Coiga |
Pork Salami |
Smoked sausage featuring the lowly but economical
turnip. |
| Frankfurterwürstel |
Veal and pork |
Pork Salami and veal sausage that is stuffed into a mutton casing and smoked over birchwood |
| Hauswurst |
Beef and pork |
Chop all the meat rather coarse-grained, seasoned until a thick paste, adding a bit 'of water and bags in the pig gut. |
| Kaminwurz |
Beef and pork |
The Kaminwurz is a raw and smoked pork or beef
sausage. Its flavor is similar to the Speck even though it develops
its own taste, depending on the spices used with it, cumin in
particular.
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| Lardo |
Pork Salami |
Smoked, salted, or spiced lard, eaten as an
antipasto. Lard from the region of Trento is made from the highest part
of the pork shoulder, which is characterized by a pinkish color, which
makes this lard particularly tasty. |
| Luganega della valle dei Mocheni |
Pork Salami |
The first choice of pork (leg, shoulder and part of the chops) are ground with a variable percentage of donkey meat, seasoned and stuffed in natural casings. |
| Mortandela della Val di Non |
Pork Salami |
Minced pork sausage that finds its most
elaborate expression in Val di Sole and Val di Non, where it is sprinkled with
cornmeal, pressed, and smoked over beech wood and aromatic herbs. It has
nothing to do with the "mortadella", only the name is similar. |
| Mortandela della Valsugana |
Pork Salami |
Traditional Valsugana product of ancient traditions, consists of a meatball of minced pure pork, seasoned, and generally consumed fresh a few days after production. |
| Probusto |
Pork and veal |
The Italian version of Germany's
Frankfurterwurstel, a pork and veal sausage that is stuffed into a
mutton casing and smoked over birchwood. 'Probusto' is a speciality
typical of the city of Rovereto. |
| Rindgeselchtes |
Beef |
Smoked beef, most often served thinly
sliced as an antipasto or as part of a Bollito Misto. |
| Salame all'aglio |
Pork Salami |
It is a true specialty characterized not only by the discreet flavor of garlic, the softness that comes from being used for this sausage of the best parts of the pig and the very fine paste that is obtained through a special process. |
| Salsicce del Trentino |
Pork Salami |
Trentino sausages should be eaten fresh, as they are made for both the long and narrow shape, the pasta is fine, both for spices (pepper, nutmeg, sometimes horseradish, and cumin) that give these little sausages taste particular. |
| Scodeghini |
Pork Salami |
Humble salami that makes use of all the
parts of the pig that couldn't be incorporated in other preparations,
including the skin and cheeks seasoned with pepper and spices. |
| Speck dell'Alto Adige (IGP) or Peze Enfumegade |
Pork Salami |
Square smoked ham made from the best parts
of the back of the pig, which are hung to smoke over beech and juniper
wood. |
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