€ 83,70 for 3,2 kg ca.
The Salted Beef Loin from Salumificio Freoni Danzi, better known as “carne salada”, is one of the typical products of our Trentino area. It is made from selected loins of adult beef, which are cleaned of fatty and tendinous parts and massaged to make them softer and more delicate.
The loin is then salted, meaning it is immersed for 15 days in a brine prepared with an original mixture of water, salt, whole black pepper, juniper berries, bay leaves, rosemary, and a pinch of lemon. The harmony between these delicious spices guarantees a unique flavor and aroma to the meat.
The carne salada has a purplish color on the outside and a ruby red inside, delicate to the touch with an elastic texture, and its smell is aromatic and intoxicating. It is very lean meat, both because the leanest cuts are chosen for its production 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, and it was considered a delicacy for the wealthy, the only ones who owned livestock.
Si ottiene da fese selezionate di bovino adulto, che vengono ripulite dalle parti grasse e tendinose e massaggiate per renderle più morbide e delicate.
La fesa viene quindi salmistrata, ovvero immersa per 15 giorni in una salamoia preparata con un’originale miscela di acqua, sale, pepe nero in grani, bacche di ginepro, foglie di alloro, rosmarino e un pizzico di limone. L’armonia tra queste deliziose spezie garantisce un sapore e un profumo unico alla carne.
Beef, water, salt, flavors, spices. Antioxidant: E301. PH regulator: E262. Preservatives: E252, E250.
Allergens: none
Shelf-life: 60 days
Nutritional values per 100g of product:
Energy 458/109 KJ/Kcal
Fat 2.9g - Of which saturated fatty acids 0.9g
Carbohydrates 0.2g - Of which sugars 0.1g
Protein 20g
Salt 2.0g
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 round can be braised in the oven, cooked at low temperatures, or marinated and roasted in the oven.
The round is nothing more than a cut that comes from the hindquarter of the animal and is taken from the lower part of the thigh.
It is a cut of meat that is very muscular and therefore takes on a robust texture when used to prepare steaks, while it becomes more delicate and delicious when prepared as a roast.
€ 83,70
for 3,2 kg ca.
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Veneto
Carne Salada - Half of it 3,2 kg
