Carne Salada

Produced in the geographical area of Val Rendena, in Trentino Alto-Adige, with only the tip of the hip of Italian cattle. It is salted by hand with a tanning based on salt and finely ground spices, such as pepper, juniper and bay leaf, then massaged for a long time to promoted its absorption and left to rest for around 40 days. The final drying phase follows. A delicate and balanced flavour thanks to the mountain air and the aromas used, which create the ideal conditions for seasoning of the product. A compact and dry texture due to the quality Italian raw material and hand-prepared seasoning.