Salt, dark, time. These are the main ingredients in the art of salting meat. Born in the Alpine valleys that overlook Lake Garda, the tradition of Carne Salada began with precious crystals of salt. Once a guarantee of survival, today salt is the starting point for new traditions with regional spices and aromas as well as those from farther afield (juniper berries, bay, sage, garlic, rosemary and black pepper).

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