Carne salada is typical of Southern Trentino, particularly Valle di Ledro and Alto Garda. It is made by putting beef rump into brine for a few weeks. The peace of meat must be kept in a dark place and be regularly massaged. Carne salada can be eaten either raw or cooked.
Carne salada carpaccio
The best way to enjoy carne salada is cutting it into thin slices and sprinkle it with olive oil. A possible alternative is to eat with grana splinters and arugula.
Carne salada e fasoi
Carne salada is cut into slices (not so thin as when eaten raw) and cooked for a few seconds on a hot pan. It’s generally served with boiled beans.