Carne Salada is a traditional cured beef specialty from Trentino, Italy.
It is lightly salted, gently aromatized, and meant to be eaten raw (thinly sliced) or quickly seared.

This version follows a classic home-style method, using about 3.5% salt.

Ingredients (for ~2 kg beef)

• 2 kg beef, ideally from bottom round, as lean as possible
• 70 g fine salt (≈ 3.5% of gross weight of the meat)
• 4–5 cloves garlic, lightly crushed
• 1 tbsp crushed juniper berries
• 1 tbsp black peppercorns, lightly crushed
• 2–3 bay leaves
• Optional (very traditional but subtle):
  • A pinch of cinnamon
  • A pinch of nutmeg
  • A splash of red wine

Preparation

1. Prepare the meat

Trim the beef of excess surface fat and sinew, but keep the muscle intact.
Pat dry thoroughly with paper towels.

2. Season

Mix the salt with all the spices.

Massage the mixture evenly into the meat, making sure all sides are well covered.
Add the crushed garlic last and rub gently.

3. Curing

Place the meat in a non-reactive container (glass or food-grade plastic).

• Cover loosely (do not seal airtight)
• Store at 4–6°C (fridge or cellar)
• Turn and massage the meat once per day

Curing time:

• 15–20 days for a classic texture
• Up to 30 days for a firmer, more intense result

Natural brine will form — this is normal.

4. Resting

After curing, remove the meat from the brine.

• Lightly rinse if very salty
• Pat dry
• Wrap in a clean cloth or vacuum-seal

Rest for 7–10 days in the fridge to let flavors stabilize.

How to Serve

Raw (crudo)

• Slice paper-thin
• Dress with:
  • Extra virgin olive oil
  • Lemon juice
  • Fresh pepper
• Serve with:
  • Rucola
  • Grana Trentino or Parmigiano
  • Warm bread

Seared (cotto)

• Slice slightly thicker
• Sear quickly in a hot pan
• Serve pink inside

Notes from Trentino

• Carne Salada should never be aggressively salty
• Spices must support, not dominate
• The meat quality matters more than anything

Every family has its own balance — this is a solid, traditional base.

Buon appetito.