Salado of the Treviso piedmont.

Pedemontana trevigiana salado is a pork-based preparation preserved in salt according to an ancient traditional technique. The most suitable parts-usually shoulder or bacon-are cut, seasoned with garlic, pepper, rosemary and wine, then arranged in layers with coarse salt. After a few days of rest, during which the meat gains flavor and loses some of its liquid, it is lightly rinsed and cooked stewed or grilled. Salado was, at one time, a key method of preserving meat during the winter. Today it is back in vogue as a typical dish at village festivals and Veneto taverns, served with simple side dishes such as beans, radicchio or polenta. The flavor is intense but balanced, thanks to the natural marination that does not alter the quality of the meat. This product tells of an essential cuisine, linked to the territory and its historical needs.