Carne Fumada di Siror

Smoked beef

This product is obtained from rump of beef that is first brined, smoked and then cured for at least one month.

It is excellent raw served as a hors d’oeuvre, and is an example of the traditional method for preserving meat in this area starting in the early 20th century. 

The original recipe belongs to the Bonelli butchery of Siror who has been producing it for the last 40 years. For this reason it has been entered in the Atlas of typical Trentino products.

Recipes

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