Typical product of the Trentino, in particular in the Upper Garda.
These pieces of meat ripened raw beef (various sizes), placed in layers in steel containers with salt, bay leaves, pepper, juniper berries, crushed garlic and rosemary, crushed and left to rest for at least two weeks.
The color is generally red brick.
It is eaten, preferably within 30 days from packaging, thinly sliced raw or cooked grilled slices biggest oil and seasoned with a little vinegar. This specialty is eaten cooked with sauerkraut, or thinly sliced, sauteed on a griddle and served with a side dish of boiled beans dressed with a little olive oil.
Beef (preferably breast)
STAGES OF PROCESS
Removal of fat
Preparation of tanning
Placing the meat in bowl with dressing in layers
Maturation for 2 weeks
Removal from tanning
06/02/2006 – Paolo Boni