Carne Salada

(Trentino Salt-Cured Beef)


  • 2 kg beef rump or topside
  • 200 g coarse salt
  • a spoonful of sugar
  • thyme
  • marjoram
  • bay leaves
  • sage
  • rosemary
  • juniper, cinnamon, nutmeg, whole pepper to taste
  • 500 ml red wine

Trim the fat and remove the fibre from the meat and cut it into two pieces. Rub well with some of the salt and the sugar, making sure it penetrates the meat. Spread a layer of salt, herbs and spices on the bottom of a large basin. Place the meat on top and cover with the remaining salt and spices. Pour the wine over it all and leave the meat to marinate for 30 days with a weight on top.
When it is ready, remove from the marinade and wipe away the residue. It can be sliced very thinly and eaten as it is or sliced a little less thinly and grilled.