Carne Salada
Carne Salada (German: salt meat) is a traditional meat dish from Trentino , which has its origins in the northwestern hinterland of Lake Garda in the area of Arco , Varone and Tenno . It is usually made from beef , but veal and horse meat can also be processed. It can be consumed raw as well as boiled or fried.
history
The preparation of Carne Salada has a long tradition and arose out of the need to preserve meat in larger quantities with the help of salt.
The increased use of this storage method in Trentino goes back to a decree of Prince-Bishop Bernhard von Cles , who regulated the movement of goods in Trentino in the first half of the 16th century. The Adige Valley has long been an important passage between Central Europe and the Mediterranean . The prince-bishop took advantage of this fact and issued a whole series of regulations that regulated the meat trade. A fifth of the cattle that passed through the prince-bishopric had to be slaughtered here, which indirectly ensured that the bishopric was supplied with meat. This slaughter meat, which was available in large quantities, had to be preserved accordingly, since it could not be consumed immediately.
This fact helped the Carne Salada, which was mentioned in a modified form for the first time in the 15th century, to what is probably a decisive breakthrough. In the 18th century, two families from the Tenno area began trading Carne Salada. Up until the 1950s, any piece of beef was used for the preparation and then consumed in the winter months and spring.
Preparation and use
Only selected cuts of beef are used for the preparation, meat that is low in tendons and fat, usually from the nut or top shell . After carefully hanging off and removing any remains of fat and tendons, it is seasoned with coarse or medium-coarse salt , bay leaf , black pepper , juniper berries , crushed cloves of garlic and rosemary , the mixtures being guarded like family secrets.
The meat seasoned in this way is then placed in specially designed containers, once made of wood or terracotta , today made of stainless steel , and closed with lids that are additionally weighted so that the water stored in the meat is pressed out and the seasoning is made easier. After 20 to 25 days of storage, it is then ready for consumption. The water that has formed during storage is nothing more than brine , from which the name of the meat prepared in this way, Carne Salada, derives.
Carne Salada can be cut raw into thin slices, served as a carpaccio with a little olive oil and Parmesan chips, cooked in unsalted water or lightly fried in the grill pan. Traditionally, beans ( Fasoi in the local dialect ) are served with Carne Salada . Carne Salada is on the menu all year round and is one of the most famous dishes of Trentino cuisine. It is listed as a traditional Italian agricultural and food product ( Italian Prodotti agroalimentari tradizionali italiani, abbreviated PAT ) by the Italian Ministry of Agriculture, Food and Forestry Policy .
literature
- Aldo Bertoluzza: Casa e cucina trentina in otto secoli di principato: usi, costumi, folclore nella nota della spesa , Dossi, Trient 1972.
Individual evidence
- ↑ a b c On the history of the Carne Salada in Italian (PDF; 12.9 MB), accessed on June 29, 2017
- ↑ Preparation of the Carne Salada in Italian , accessed on June 29, 2017.