Carne Salada Guide

‘Carne Salada’ (salted meat) dates back to the early 18th century and derives from the need to preserve meat. Back then all of the pieces of beef to be preserved for a long time and consumed during the long winter period were brined. Every single piece is dry-coated with a mixture of salt and spices and then placed in large containers for about twenty days. The liquid that the meat leaks during this phase and that ends up covering it completely is the brine.

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. This maturing process keeps the meat very moist, which is what makes it particularly soft and easy to digest.

Carne Salada can be enjoyed raw, thinly sliced and seasoned with extra virgin olive oil. 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.

Carne Salada is nutritious, abounds in protein, is gluten-free and highly digestible. For all these reasons it is ideal for consumers seeking light but tasty foods. It is a product that allows for imaginative combinations and the creation of elegant dishes, and it is also excellent for the quick preparation of tasty snacks and appetizers.