And here is the latest creation of the butchers of Salumificio Artigianale Gombitelli, the Smoked Beef in Stone Vat, an excellent salami produced starting from the already well-known Beef in Stone Vat, which after a shorter salting, undergoes a light natural smoking in a smoker, with beech wood, bay leaves, pine needles and juniper berries.
The starting point is Beef in Stone Vat, a product with a very particular history
Even if today the town of Gombitelli is only a small village, its strategic position has made it over the centuries a hotbed of experimentation in the field of charcuterie art. A place where intuition has crystallized into traditional artisan forms. Manzo di Pozza is an example of this. As we anticipated, this is the only article from the Gombitelli Artisan Salumificio produced with beef instead of pork.
This product has an ancient history in the small village of Gombitelli. Here until the sixties there were no roads for vehicles and connections with neighboring towns and cities were rare. Supplies of all kinds came only with mules. If pigs, omnivorous animals, were commonly reared in Gombitelli, for the steers the village immersed in the woods left no chance. There was not enough space for pastures and beef had to be imported. But given the conditions of “mule” transport, procurement was rare. Thus was born the “Manzo di Pozza”, a salted beef steak, suitable for keeping over time, to be consumed sparingly.
Beef in Stone Vat, as it is prepared today
Today the Gombitelli Artisan Salumificio produces Beef in Stone Vat, recovering that ancient custom. We proceed by selecting the parts of the walker and the tip of the hip. The leanest areas, with less ribs, more tender and tastier than the bovine.
The salting takes place with a delicate and prolonged massage with salt, pepper, cinnamon, bay leaf, rosemary and a mixture of spices inspired by a tanning used in Valtellina in the preparation of bresaola. Once salted, the beef steaks are destined to rest in the special salting pools. Here they will have to stay for at least a month; after a few days the meat begins to lose liquid and a ‘puddle’ is created, the brine that has formed already completely covers the product. At this point in the Beef in Stone Vat, a second phase of salting is carried out, where the steers are moved inside the basin and then wrapped in a spice cure, while in the Smoked Beef in Stone Vat a light natural smoking is carried out in smoker, with beech wood, bay leaves, pine needles and juniper berries.
Smoking Puddle Beef? A simple and delicate process
Smoking is a natural process that many peoples of the world continue to do on a traditional level. The secret of this technique lies in the timing. The meat must be slowly subjected to the warm fumes given off by the essences of the wood. Otherwise, a smoke that is too hot ends up really cooking the meat, weakening it and bringing it to high levels of flavor.
Beef in Stone Vat, already full of the spicy scents of the tanning used in salting, thus takes on a very tasty and refined tone in cold smoking.
Beef meat, water, salt, flavorings and spices, antioxidant E300, preservatives E252-E250.
Produced in a factory where dairy products and gluten-containing ingredients are not used.
It may contain traces of walnuts and pistachios.
Salumificio Artigianale Gombitelli di Triglia M. & T. s.n.c. Via dei norcini, 4719/4725 Gombitelli – 55041 Camaiore (LU)
To be stored in the refrigerator at + 2 / + 4 ° C.
Naturally smoked in a smoker with beech wood, bay leaves, pine needles and juniper berries.