The presence of several small and medium-sized farms in Tremosine sul Garda is the reason behind the long-running tradition in the production of sausages and cured meats.
Dairy cattle is the most common livestock, but within the Alto Garda Bresciano Park pigs, goats, sheep, donkeys can also be found, as well as game.
Tremosine cured meats and other specialties
Salami and cacciatorini (small salami), fresh or aged, are often found on the tables around Tremosine sul Garda. Together with cheeses produced in local dairies, Tremosine cured meats add richness and mountain flavours to the local cuisine.
The most delicate cured meats are made with pork, or a mix of pork and beef, soft and matured only for a few days. They are followed by tasty, aged products, while those who like strong flavours will enjoy wild boar, donkey or goat salami, or cured meats made with game like deer and roe deer.
Traditional Tremosine sul Garda salami is quite soft and coarse, and in its flavour you can recognize mountain and herb aromas.
Tremosine sul Garda mustards and jams are perfect to be enjoyed with a cheese platter and a glass of red wine from the Alto Garda Bresciano Park.
You can also have them with a steaming slice of grilled polenta and mushrooms collected in the mountains of the Park.
A Curious Fact - Brescian ‘norcineria’ (pork butchery)
Norcineria (pork butchery) is a true art within Brescian cuisine - the butcher, or masadùr in the Brescian dialect, is the one that slaughters and butchers pigs.
Brescian salami is different from others because aromatic spices such as cinnamon and cloves are added. In the neighbouring provinces, only pork, garlic, salt and pepper are used.
The sausages are the basis of some traditional Tremosine dishes like ‘salame con l’aceto’ (salami with vinegar), pan fried with butter and a sprinkling of vinegar. Something special indeed!
