23 · Trentino-Alto Adige/Südtirol · Meat & cured meats
Lean salt‑cured Trentino beef, served thin or seared
Carne Salada del Trentino IGPAutonomous Province of Trento · IGP- Ask for
- Carne Salada del Trentino IGP
- From
- Autonomous Province of Trento
- When
- Produced and served year-round; raw carpaccio suits warmer weather while the bean accompaniment is especially comforting in cooler months.
Story & traditions
The essential guide
Four image-led notes · the things worth knowing
Carne Salada del Trentino IGP is lean, gently spiced salt-cured beef served raw-thin, lightly seared or with borlotti beans.
Trentino's dry-salting tradition preserves prized lean beef while keeping it tender and only moderately salty. Registered as an EU Protected Geographical Indication on 2 October 2025, it belongs equally to the butcher's counter and the local table.
Ruby-red, lean and tender, with clean beef flavour, moderate salt and delicate garlic, juniper and spice notes; beans and onion soften the classic cooked plate.
Trim lean beef cuts, rub them with salt and permitted aromatics, and cure under the protected Trentino method before slicing thinly. Serve as carpaccio, briefly sear thicker slices, or pair with borlotti beans.
Ask whether it is served raw-thin as carpaccio, lightly seared, or with borlotti for carne salada e fasoi. Look for the full protected name and a delicate, not aggressively salty, cure.
Produced and served year-round; raw carpaccio suits warmer weather while the bean accompaniment is especially comforting in cooler months. Pair carpaccio with local bread and a fresh Trentino red; choose Teroldego or Marzemino for seared carne salada and beans.
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Pair carpaccio with local bread and a fresh Trentino red; choose Teroldego or Marzemino for seared carne salada and beans.
Preparation reference: Trim lean beef cuts, rub them with salt and permitted aromatics, and cure under the protected Trentino method before slicing thinly. Serve as carpaccio, briefly sear thicker slices, or pair with borlotti beans.