Meats and cured meats

In the distant past, in Trentino as well as in every part of the world, there were different methods and techniques fot meat preservation and transformation.

Vallagarina boasts a tradition in the field of drying and smoking meat, which still survives today. Different processes, which vary from hamlet to hamlet, giving the products specific qualities.

Many butchers and farms in the city and in the small villages continue in the tradition of producing, each with its own recipes, speck, luganega (typical salami from the Trentino valleys), carne salada and other traditional cured meats.

In the lower part of Vallagarina it is tradition to produce the carne salada, the legacy of an ancient method of preserving meat, using pork rather than beef as in the nearby area of Lake Garda.