Salado fresco trevigiano

Similar to piedmont salado but less seasoned, fresh Treviso salado is an artisanal preparation of pork that undergoes a short salting process and is seasoned with spices, herbs and garlic. It is generally consumed within a few days of preparation, often cooked grilled or pan-fried to enhance its juiciness and strong flavor. Fresh salado is traditionally served with cooked vegetables, potatoes, or polenta, and can be found on fall and winter menus in local eateries. Its origin dates back to the peasant practices of preserving meat quickly during the cold months, when it was not possible to start long curing periods. Today it is being rediscovered for its authentic flavor and the simplicity with which it can be prepared. It is a specialty that speaks of conviviality, family and the deep connection with the culinary roots of the Marca Trevigiana.