Trentino has a long tradition in the field of processed meat and cured, the typical culture 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.
Pork & veal
Sweet-and-sour blood sausage featuring chestnut flour, walnuts, raisins, lard, and nutmeg.
Intensely red Bresaola, firm and slightly sweet.
“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.
Smoked sausage featuring the lowly but economical turnip.
Veal and pork
Pork Salami and veal sausage that is stuffed into a mutton casing and smoked over birchwood.
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.
Beef and pork
The Kaminwurz is raw and smoked pork or beef sausage. Its flavor is similar to the Speck. It develops its taste, depending on the spices used with it, cumin in particular.
Smoked, salted, or spiced lard, eaten as an antipasto. Lard from the region of Trento, made from the highest part of the pork shoulder, is characterized by a pinkish color, which makes this lard particularly tasty.
The first choice of pork (leg, shoulder, and part of the chops), ground with a variable percentage of donkey meat, is seasoned and stuffed in natural casings.
Minced pork sausage that finds its most elaborate expression in Val di Sole and Val di Non sprinkled with cornmeal, is pressed, and smoked over beechwood and aromatic herbs. It has nothing to do with the “mortadella,” only the name is similar.
Traditional Valsugana product of ancient traditions consists of a meatball of minced pure pork, seasoned, and generally consumed fresh a few days after production.
The Italian version of Germany’s Frankfurterwurstel, is a pork and veal sausage that is stuffed into a mutton casing and smoked over birchwood. ‘Probusto’ is a specialty type of the city of Rovereto.
Smoked beef, most often served thinly sliced as an antipasto or as part of a Bollito Misto.
It is a real 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 fine paste that obtained through a unique process.
You should eat Trentino sausages fresh, as they are made for both the long and narrow shape, the pasta is excellent, both for spices (pepper, nutmeg, sometimes horseradish, and cumin) that give these little sausages taste particular.
Mild salami 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.
Square smoked ham made from the best parts of the back of the pig, which are hung to smoke over beech and juniper wood.