Carne Salata. Minimum Weight 2kg

Mario makes his Carne Salata (which just means salted meat) from the Punta d'Anca, the tender salmon cut in English or eye of the silverside. It starts life the same as bresaola; rubbed with a mix of salt, cinnamon, nutmeg and juniper every day for a week but then it is smoked and ready to eat straight away. The texture is more raw, like a carpaccio and it's punchy acidity makes it excellent with creamy mozzarella or a simple tomato salad. We love it topped with goats curd and watercress. Eaten so fresh, Carne Salata can't be kept as long as cured meat and should be eaten within a week of opening