Trentino Smoked Meat
Crispy mountain air, quality cattle feed and animal welfare are the foundations of Trentino’s high quality pork, beef, veal, goat and rabbit meats. How was it kept before the freezer existed and you didn’t want to throw anything away? – by using the traditional method of smoking and curing. This has led to typical products such as carne fumada di Siror (smoked meat), speck and lucanica (sausage meat). The first is silverside beef dipped in brine, smoked and aged for at least a month. The secret? The marinade used for smoking the meat (herbs and spices), the curing room and the history behind the producers.