From up North in the Alps down the Italian peninsula, ‘Tagliere Misto’ is one of the food treats you shouldn’t miss (except if you’re vegetarian, of course) when traveling in Italy.
Tagliere Misto is a mix of regional cured meat, usually served on a wooden plate in the mountains, more likely on a normal dish in the cities. The mix varies from region to region, since although the base is the same – mostly pork – the processing is very different as is the feeding of the animals, both leading to different tastes.
In Val di Fiemme, a delightful valley in the Trentino Region, a typical tagliere misto is a wonderful food treat after a morning down the slopes during the ski season, or as a deserved reward after a nice hike.
Tagliere Misto is one of the food treats not to miss in Italy
In Trenino, as well as in Sud Tirol, you’ll always have speck as part of the cured meat choice, since it’s a specialty of the area. You’re also likely to have lard, a typical product of the mountains although you can find it also in Tuscany. There, the yummy ‘Lardo di Colonnata’ (Colonnata is a town in the Tuscan Alps that has the perfect micro-climate) is produced following a different and unique processing. The pork fat is placed in marble basins and seasoned with salt, black pepper, rosemary and garlic between the different layers, and it takes at least 6 months of aging. Lard is best savored on a piece of hot bread, where it will slightly melt and delight you with its incredibly delicate taste.
Although less often, the tagliere misto can also include different kind of cheeses, or even be a uniquely mix of cheeses, often served with honey and other sweet fruits and vegetables preserves.
Have you ever tasted Italian cured meat? Which one is your favorite?
Simon is the publisher and editor of WIld About Travel, where she writes about her travel experiences and shares her photography. A travel addict and social media enthusiast, she is wild about nature and wilderness, as well as art, culture and good food.
