Many of our lovely clients are surprised (and a little bit confused) after reading the ingredient label of our delicious “Marinated beef”: Why is it named “Salmon Beef” (“Manzo salmonato” in italian)?
Here at Bottega e Assaggi da Piero we prefer to call it “marinated beef” to let our customers imagine the taste! In fact the term “salmon beef” means that out meat follow the same process of salmons: dry salting and cold smoking.
Let’s Discover the process:
- Marinating
In the marinating tub many layers of sirloin are positionated in a controlled temperature’s room until they absorb the perfume of the spices put all over them.
- Standardising
Every 2 days the layers of sirlon are inverted until all of them have the same level of marinating.
- Lose humidity
The meat is then put inside trucks in a coldroom to lose humidity.
- Seasoning
Before arriving to Casier (Treviso) at Bottega e Assaggi da Piero we have to wait for the right seasoning.
Now that the mystery is solved we hope to see you at our grocery store with our special tasting area trying this amazing salmon beef, that can also be served in a plate of Carpaccios close to: Bresaola di Fassona Piemontese, Angus & Roastbeef!
If you wanna know more about Piero, the funny, gentle and welcoming owner of Bottega and Assaggi da Piero you can:
