Cut the perfectly tenderized and skin-and fat-tree rump into three parts, roll them in the coarse salt (50 g for each kilo of meat), laurel, black pepper corns, juniper berries, crushed garlic cloves and a bit of rosemary. Put the meat in a cylindrical terracotta or glass con-tainer and press it down with a lid weight (this is to press the meat so as to help it bleed its juices and the same time to absorb the seasoning). After about 10 days the carne salada is ready to serve. Remember that the success of the dish depends on the thin slicing (possibly by slicing machine). It can also be used as a main dish, by cutting thicker slices, flattening them with a meat-pounder and cooking them over a grill after coating them with a thin layer of olive oil. In this case, serve with beans boiled and dressed with extravirgin olive oil, salt and pepper.
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