Venetian Meat. Of High Quality

A little about Us

Passion, Quality, Innovation. From the origins to Great Professionalism!

It all began here.

In 1950, as a result of the poverty which at the time the Veronese bank of Lake Garda suffered, Grandfather Carlo Sartori, who was born in 1929, decided to leave for the Valle d’Aosta with his eldest sister to look work and it was amongst the Alps of the Cervina that he learnt the noble art of the butcher shop. In 1955 Carlo returned to Brenzone and in those years Lake Garda began to become a real destination for tourists, a favourable opportunity that “el Carleto”, who was just 26 at the time, would not let slip. From the beginning young Carlo, encouraged by his passion for meat and food of quality, achieved great professional recognition that in 1981 drove him to open a bigger butcher shop where the company’s activities are now based. It all began with a building that was much smaller than the current structure and, also thanks to the commitment of sons Luigi and Gianantonio year by year the spaces available grew to host more services and new products to offer clients.

The growth and development of the business brought about the subsequent increase in work which certainly did not change the philosophy and precious lessons of grandfather Carlo for the continuous search for quality, care and choice of products that are always fresh and innovative which have as the only objective that of bringing to our increasingly affectionate clients’ tables not only food, but real emotions..

Today the shop presents a red meat counter with a selection of Italian pork meats, the meat of the Venetian Garronese and the Veronese white calves and a section of white meats supplied by products from the Italiana Club dei Galli (Italian Rooster Club) which produces quality poultry and turkeys in Central Italy. Together with them we are working towards the sale in the near future of poultry that is certified Antibiotic free. The counter also offers a wide selection of sausages, salamis, cotechino of pork and Venetian Garronese (the other cotechino), Vienna sausages; all produced by us with personally selected prime products and following grandfather Carlo’s ancient recipes

Sartori has always been synonymous with Quality, Love and Tradition!

Sartori’s Venetian Salà meat

logo_carnesalaavenetaBeef steak, salt, pepper, garlic, laurel leaves, lemon, rosemary and cinnamon are simple ingredients but if combined wisely produce one of the most important products of the Upper Garda.
The origins of this dish are elementary. In fact, in the past meat was not a frequent dish on farmers’ tables since only the well off owned animals and in any case they preferred using them for the cultivation of the fields.
Therefore, cattle were only butchered at the end of their lives when the meat was hard and fibrous.
The first documents that mention the salà meat come from the Valle D’Ampezzo whose inhabitants made this dish which was they then exchanged with the Serene Republic of Venice for goods of prime need that were lacking in the then very poor Valle Ampezzana. The Venetians adored this product and even called it “Venetian caviar”. These documents would shift the place of origin of the dish to the Veneto, but if we analyze the historic path that characterized the area of Upper Belluno we that this tract of land was annexed by the Austro-Hungarian Empire, just as Trent was. These greatly favoured exchanges between the two northern regions over time and increased production in the area of the Lower Sarco River compared to production in the Veneto. Independently from the origins of the product the technique remains the same. The meat is placed in salted water with the addition of spices such as laurel leave and garlic and left to rest in terracotta for a month from which its name derives.
If this was once food kept as a reserve, today it is a local specialty.
Sartori Carlo e figli s.a.s. has made this product one of its strong points after its founder Carlo Sartori, on his return from Trent, began to produce it in Brenzone. Today nothing has changed; the technique of production is the same as that of 1955. As per the tradition, every Friday, whether winter or in full tourist season, the whole team gets to work. The skin is removed from the rump steak, which is then cut in half and all the fat is perfectly removed (a very important preparation to ease the osmosis of the salt solution in the meat and to achieve a product that is quickly available for consumption).
After this vital stage the salt and the aromas are prepared and they are then mixed according to the very secret recipe. The big tubs are prepared in which the meat is placed in layers which are separated by the mix of salt, rosemary, sage, laurel leaves and lemons grown along the banks of the Garda.
The packed tubs are placed in a cell to rest for two days and into which cold boiled water and salt are placed to create the brine which by osmosis removes water from the meat and inserts the aromatic ingredients within the fibres of the muscles.
After resting for twenty days in the cell the Venetian salà meat emerges ready to be cut and to be vacuum packed whole.
This cut is available every day in packages of about 300gr ready to be eaten raw with lemon and shaved Trentino grana cheese or seared for a few seconds per side to accompany a nice plate of beans.
Bon appetit to everyone and naturally to carnivores!

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