Carne salada is a typical Trentino meat product that can be traced back to the 16th century. It is made by flavoring beef rump with salt, pepper, juniper berries, rosemary, crushed garlic, and bay leaves. After at least two weeks of turning and kneading the meat, which traditionally rests in steel tubs, it is ready to be consumed, either raw or cooked.

If served raw, carne salada is cut in thin slices, drizzled with extra virgin olive oil, and paired with lemon slices, chopped capers, or rocket and parmesan cheese. If cooked, the slices should be cut a bit thicker, then fried for a minute and served with boiled beans.