Carne Salada del Garda Trentino con Rucola e Grana
Lake Garda shore (Riva del Garda), Trentino
The signature cured meat of Lake Garda's Trentino shore: lean beef (topside or silverside) salted with juniper, rosemary, garlic, pepper, and bay for 10–20 days, then sliced paper-thin and served raw as a crudo with rocket, shaved Grana Trentino, and a thread of olive oil. The brief cure is insufficient to cook the meat through — it is a raw cured preparation akin to bresaola but with a more aromatic herb profile and shorter ageing. The Lake Garda microclimate (the mildest in Trentino) is credited with its character.