Carne salada

Our carne salada is prepared using selected beef cuts, which are then dry-salted and spiced with a specific herbs selection. The rump is massaged and then left to absorb the flavour for a period up to 40 days, the meat is continuously being turned every 48 to 60 hours inside marinating tubs. Serve it on a plate of rocket and sprinkle Grana chees flakes over the slices as an appetizer or even entrée. A smooth Merlot is the perfect combination that enhances and rounds off this dish.