Carne Salata

Spice-and-Salt-Cured Beef

Preparation info
  • Serves

    10 to 12

    • Difficulty


Appears in

By Joyce Goldstein

Published 2001

  • About

A specialty of the Trentino and Alto Adige, carne salata is traditionally cured in a salt brine with herbs and spices, then served in very thin slices, like carpaccio. You will find it in the Enoteca Alois Lageder in Bolzano, the Enoteca Gastronomia Franzelli in Bressanone, and the Enoteca del Ristorante Boivin in Levico. This recipe is an approximation of carne salata and produces a truly voluptuous dish. Although beef fillet is expensive, the yield is