Meats and cured meats
In the distant past, in Trentino as well as in every part of the world, methods and techniques were identified for the preservation and transformation of meat, such as smoking and drying. Different recipes, which varied from valley to valley, from town to town, giving the products specific qualities.
The characteristics of the territory, and the contacts with the neighboring regions have contributed to widen the variety of products and to give life to tasty and appreciated dishes. Thus were born products and recipes that reflect the rural world, used to the use of every production that this land offers.
The equine meat
A typical tradition of Rovereto is linked to the smoking of horse meat. The cut of a salted horse leg after smoking comes to obtain a robust and pungent taste, an intense and spicy aroma; in short, a real gastronomic delicacy. We recommend pairing with good homemade bread, a drizzle of Garda extra virgin olive oil, lemon and chives, in order to enhance the flavors, or the combination with fresh cow or goat cheese. Smoked horse meat is also a product included in the Slow Food Ark of Taste that collects products that belong to the culture, history and traditions of the entire planet.