Carne salà 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.
The marinating and curing process takes approximately 25 days.