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€ 124,25 for 5kg ca.
The Salted Beef Loin from Salumificio Pavoncelli, better known as “carne salada”, is one of the typical products of our Trentino area. It is obtained from selected loins of adult beef, which are cleaned of fatty and tendinous parts and massaged to make them more tender and delicate.
The loin is then salted, meaning it is immersed for 15 days in a brine prepared with an original mixture of water, salt, black peppercorns, juniper berries, bay leaves, rosemary, and a pinch of lemon. The harmony among these delicious spices guarantees a unique flavor and aroma to the meat.
The carne salada has a purplish color on the outside and ruby red on the inside, delicate to the touch and with an elastic consistency, the scent is aromatic and intoxicating. It is a very lean meat, both because the leanest cuts are chosen to produce it, and because the fat is carefully separated.
The carne salada was already used in the 19th century to preserve meat, characteristic of some provinces overlooking the Lake Garda, it was considered a delicacy for the wealthy, the only ones who owned livestock.
While beef slices can be cooked in a pan or on the grill, they are excellent when paired with “fasoi embragai” (borlotti beans), the beef flank can be braised in the oven, cooked at low temperatures, or marinated and roasted in the oven.
The flank is simply a cut that comes from the hindquarters of the animal and is taken from the lower part of the thigh.
It is a very muscular cut of meat that consequently has a robust texture when used to prepare steaks, while it becomes more delicate and flavorful when prepared as a roast.
Nutrition values per 100g of product:
Energy 464/110 KJ/Kcal
Fats 2.3g
Of which saturated fatty acids 1.3g
Carbohydrates 0.5g
Of which sugars 0.1g
Proteins 21.8g
Salt 2.2g
€ 124,25
for 5kg ca.
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