CURED MEATS

Carne salà dello Schioppo

carne-sal-dello-schioppo

An ancient recipe for ever-current goodness, with a perfect balance of flavour and lightness. Carne Salà is one of the few specialities that uses beef topside, instead of pork – naturally of the very best quality. Lean, smooth and flavoursome, it is processed using very little salt and spices in order to retain its delicate taste.

How to enjoy it

Thinly sliced and dressed with a drizzle of olive oil and grated parmesan, Carne Salà makes a fabulous carpaccio for an antipasto, or a delicious dish on its own. And sliced a little thicker, it’s perfect seared in a frying pan for a main course that’s substantial and never ordinary.

Tasting notes

The marinating and curing process takes approximately 25 days.