Carne Salada

Since 1500 this type of meat is a typical salami of Trentino having sweet and soft taste with a very low content of fat. It is produced choosing the best beef’s rump, flank steak and steak according to the traditional natural osmosis brining process that has a full lenght of 15/30 days.

Standard Tech, in strictly cooperation with Salumificio Val Rendena SPA from Trento and Padua University, has designed and realised an innovative cooling system for brining rooms.

This particular system with air reverse diffusion naturally grants the development of lactic bacteria similar to the yogurt ones, that saves meat from any pathogen bacteria and makes it naturally healthy and unharmed.